Red Wine Venison Stew

My Red Wine Venison Stew combines cubed deer meat, carrots, potatoes, button mushrooms, and pearl onions in a savory broth made with red wine and beef broth. I sear the venison in batches, then use Merlot or Cabernet Sauvignon to lift the browned bits from the pot. If you’re looking for a hearty way to cook venison stew meat from your deer harvest, this recipe brings it to the table with thyme, rosemary, and bay leaves.

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By Diane Devereaux | The Canning Diva®
Last updated: November 12, 2026

Key Takeaways

• Sear the venison in batches so the cubes brown without crowding the pot.
• Use Merlot or Cabernet Sauvignon to deglaze the pot and deepen the flavor of the broth.
• Carrots, potatoes, button mushrooms, and pearl onions make this a hearty meal.
• Serve the stew with crusty bread, or spoon it over mashed potatoes or rice.

Jump to Recipe

How Red Wine Builds Flavor in Venison Stew

Once I sear the venison, I use the same pot to sauté the onion, celery, and garlic. Then I pour in the red wine and scrape up the browned bits from the bottom. That’s where much of the flavor from searing the meat ends up, and the wine brings it right back into the stew.

Next, I add beef broth, diced Roma tomatoes, and fresh herbs. The beef broth gives the stew a savory base, while thyme, rosemary, and bay leaves give it the aroma I want in a cold-weather dinner. I like how the pearl onions and button mushrooms give each bowl a little variety alongside the venison and root vegetables.

What to Serve With Red Wine Venison Stew

My first choice is a thick slice of crusty bread to soak up the broth. If I’m serving the stew over mashed potatoes or rice, I spoon a little extra broth over each helping and finish it with freshly chopped parsley.

If you’re looking for another cold-weather meal to keep on hand, try my Chicken Soup Canning Recipe.

Where Venison is Popular

• USA: Venison is highly regarded in the United States, especially in rural areas and among hunting communities. Many regions, particularly the Midwest, South, and Northeast, have strong traditions of deer hunting, and venison stew is a popular dish among hunters and their families. States like Michigan, Wisconsin, Pennsylvania, and Texas are known for their large deer populations and hunting culture.
• Europe: Venison remains popular in several European countries, where game meats are celebrated for their flavor and historical significance.
• United Kingdom: Venison is often used in traditional British dishes, particularly stews and pies. It is enjoyed for its rich flavor and lean meat.
• France: Venison features in classic French cuisine, where it is often slow-cooked with wine, herbs, and vegetables. The French have a long history of cooking with wild game.
• Germany: Venison is part of traditional German cooking, especially in regions where wild game hunting is still common. Dishes like Hirschgulasch (venison goulash) are popular.
• New Zealand: Venison is highly popular due to the country's large deer farming industry. New Zealand exports a significant amount of venison worldwide, and locals enjoy the meat in various preparations, including stews.
• Scandinavia: In countries like Sweden and Norway, venison is a key part of traditional winter meals. Scandinavian stews made from venison are often seasoned with juniper berries and root vegetables, reflecting the flavors of the region.
• Southern Africa: Venison is widely eaten in countries like South Africa, where various species of antelope, such as kudu and springbok, provide meat similar to traditional venison. Stews and grilled preparations are popular.

Venison remains cherished for its lean, rich flavor and is often considered a healthier alternative to beef due to its lower fat content. It is a staple in regions where hunting is culturally significant or where deer farming is prevalent. Delve into the world of rich, savory flavors and tender morsels of venison with my Red Wine Venison Stew. I have enhanced this classic recipe with the earthy notes of red wine, deepening the flavor of the tender venison and added potatoes and am using beef stock for even more depth.

Red Wine Venison Stew Canning Recipe

Makes approx. 7 quarts or 14 pints

This hearty stew is the perfect comfort food, warming your soul on cold evenings and showcasing the remarkable fusion of wine and venison. The red wine in this recipe not only adds depth and richness to the stew but also helps tenderize the venison meat. Garnish with freshly chopped parsley and serve the venison stew hot. It pairs beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

• 2 pounds venison stew meat, cubed (6 cups)
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 1 large onion, chopped (1 ½ cups)
• 4 celery stalks, diced (1 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 2 cups red wine (Merlot or Cabernet Sauvignon works well)
• 6 carrots, peeled and coarsely copped (3 cups)
• 3 medium potatoes, cubed (3 cups)
• 2 cups button mushrooms
• 2 cups pearl onions (peeled) or small whole onions
• 3 Roma tomatoes, diced (1 cup)
• 8 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. After cubing the venison, dash each side with salt and pepper. In a large stockpot, heat 1 tablespoon of oil over medium-high heat. Working in batches, add the cubed venison and additional oil as necessary and sear the cubes for 20 seconds on each side. Do not overcrowd the stockpot with venison which will prevent it from searing. Remove the venison from the pot and set it aside.
2. In the same pot, add the chopped onion, celery, and garlic. Sauté until the onion becomes translucent. Slowly add the wine and deglaze the pan, scraping all the bits off the bottom of the stockpot. Return the seared venison to the stockpot. Bring to a gentle boil for 5 minutes, leaving the meat undisturbed.
3. Add the carrots, potatoes, mushroom, onions, tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
4. Using a funnel, ladle the beef stew into jars leaving a generous 1 ¼ inch headspace. Wipe the jar rims with a washcloth dipped in vinegar then add lids and rings, and hand tighten rings and stop as soon as you feel resistance. Do not over tighten.
5. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Quarts process for 90 minutes and pints process for 75 minutes. Be sure to let jars cool in the canner for 10 minutes after removing the lid. After they have rested, remove your hot jars to a cutting board with a dishtowel and allow them to cool for upwards of 8 hours.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.