Venison Stew

If you’re lucky enough to know a hunter this hearty meal has a light calorie count yet it’s filling at the same time. I guarantee the aroma will lure the finickiest dog to the kitchen for a nourishing bowl. Slice up some crusty bread for the humans for a complete meal.

 Venison Stew

Venison Stew

A lean meal.

Yields: 11 – 1 cup servings
Prep Time: 30 minutes
Cook Time: 2-3 hours

Nutrition facts:
206 calories, 56 calories from fat
Total fat: 6.2g or 10% (1.4g saturated fat, 0.0g trans fat)


  • 1 ½ lbs. venison, cut into 2 inch cubes
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons flour
  • 3 tablespoons extra light olive oil
  • 4 to 5 chopped small potatoes
  • 1 small chopped sweet potato
  • 3 chopped carrots
  • 4 chopped celery sticks
  • 1 tablespoon unsalted butter
  • 3 tablespoons dried parsley
  • 1 tablespoon dried rosemary
  • 1 (28 oz) can stewed tomatoes
  • ½ teaspoon garlic powder
  • ½ teaspoon ground egg shell
  • 4 cups bone (beef) broth


  1. Place the meat in a large bowl and, using your hands, toss it with the sea salt, cayenne pepper, and 2 tablespoons of the flour until well coated.
  2. Heat a Dutch oven or pot on medium heat and brown the meat in the olive oil.
  3. Whisk the remaining 2 tablespoons of flour into one cup of the bone broth and add to the pot. Add the remaining ingredients.
  4. Bring to a boil and then reduce to a simmer with the lid slightly ajar for 2 to 3 hours or until the meat easily falls apart.
  5. Let cool and serve.

This can easily be cooked in a crock pot. Once the meat has been browned, just throw everything in.