Rustic Slow-Simmered Venison Stew with Bacon, Potatoes & Sauerkraut
Venison is a very lean wild game meat that transorms beautifully in a slow cooked stew. Tender chunks are seared until beautifully caramelized, then slowly cooked with crispy bacon, golden onions, and hearty red potatoes in a flavorful broth infused with white wine, garlic, and herbs. As it simmers low and slow, the stew thickens naturally into a rich, velvety texture while the meat becomes fall-apart tender.
Finished with a splash of tangy vinegar and served with sauerkraut and fresh dill, this venison stew has the perfect balance of richness and brightness. Whether you’re using a fresh roast or stew meat, this one-pot Dutch oven recipe is a simple, nourishing way to turn wild game into something incredibly comforting and crave-worthy.
Tips
Dry the meat before searing. Pat the venison chunks with paper towels before they hit the pot. Moisture on the surface creates steam, which prevents that deep brown crust from forming.
Don’t rush the onions. Cook the onions until they are truly soft and golden, as their natural sugars provide a crucial balance to the acidity of the vinegars.
Cut potatoes uniformly. Aim for consistent bite-sized chunks so they break down at the same rate, ensuring the “slurry” texture is even throughout the stew.
FAQs
Q: Can I make this in a slow cooker?
A: Yes! Complete the browning and deglazing steps in a skillet first, then transfer everything to your slow cooker. Cook on “Low” for 7–9 hours until the meat is fork-tender.
Q: How do I store leftovers?
A: Let the stew cool completely, then store in an airtight container in the fridge for 3-4 days.
Rustic Slow-Simmered Venison Stew with Bacon, Potatoes & Sauerkraut
Ingredients
- 2-3 lbs venison roast, cut into bite sized chunks or stew meat
- 6 slices bacon cooked and finely chopped
- 2-3 tbsp olive oil for browning
- 1 tbsp salt
- 1 tbsp pepper
- 1-2 tbsp dried herb seasoning thyme, rosemary or Italian blend
- 1 large white onion finely chopped
- 3-4 red potatoes cut into bite sized chunks
- 3-4 tbsp minced garlic
- 1 cup dry white wine
- 4-6 cups beef stock enough to pool around ingredients
- 2-3 splashed Worcestershire sauce
- 2 tbsp balsamic vinegar
- 2 tsp white wine vinegar
- Fresh dill for serving
- sauerkraut for serving
Instructions
- In a large Dutch oven over medium heat, cook the bacon until crispy. Remove, chop, and set aside, leaving the rendered fat in the pot.
- Working in batches, add venison to the pot in a single layer—do not overcrowd. Add about 1 tbsp olive oil per batch, then season with salt, pepper, and dried herbs. Sear until browned and caramelized on all sides. Transfer each batch to a separate bowl to collect juices.
- In the same pot, add the chopped onion. Cook until soft, golden, and slightly sticky, scraping up browned bits from the bottom. Add the chopped potatoes and the reserved bacon. Sauté for a few minutes until everything starts to caramelize together.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.Pour in the white wine to deglaze, scraping up any remaining bits from the bottom of the pot.
- Add beef stock (enough to pool around the ingredients, about 4–6 cups). Return the venison and all collected juices to the pot. Stir in Worcestershire sauce, balsamic vinegar, and white wine vinegar. Bring to a gentle simmer.
- Cover and let simmer on low heat for at least 4 hours, or up to all day. Stir occasionally. As it cooks, the stew will naturally thicken into a rich, hearty slurry as the potatoes break down and the venison becomes incredibly tender.
- Taste and adjust seasoning as needed. Add more balsamic and worcestershire for deeper flavor. Serve hot, topped with sauerkraut and plenty of fresh dill.
