OTG: Deer Habitat and Venison Stew Recipe

On the eve of our unofficial state holiday, I decided to take a recipe from “Dixie Dave’s Wild Game Recipes” cook book for you to put to use after your successful harvest in the field. Who doesn’t love hot venison stew after a long, blustery day in the woods? This recipe is sure to warm you up and provide a great meal to discuss hunting plans and stories over at the dinner table.


Recipe Ingredients: 

  • 5 Pounds trimmed pieces of venison, cubed
  • 2 Pounds potatoes, cubed
  • 2 Pounds onions, cubed
  • 2 Pounds carrots, cubed
  • 1 Large head of celery, cubed
  • 1 Gallon stock or water with bouillon to taste
  • 6-8 Bay leaves
  • 2 Cups red wine
  • 2 Tablespoons garlic, finely diced
  • Salt and pepper to taste
  • Roux (see recipe at the end)


  • In hot, heavy fry pan, add small amount of oil. Brown venison on all sides, then place in roasting pan. Repeat in batches until all venison is browned.
  • Store potatoes in water. Saute vegetables (except potatoes) in the same fry pan used for the meat. Do this in batches, adding the garlic and bay leaves to the last batch. After each is finished, remove from the fry pan and add to the meat mixture.
  • Pour 1 cup of red wine into the fry pan and stir to loosen all of the pan drippings. Add this liquid to the meat and vegetable mixture.
  • Add hot stock and remaining wine to the fry pan, stir and bring to a boil. Add 1/2 roux mixture, stir well. Add more roux to obtain desired thickness. Pour this mixture over the meat and vegetables and bake uncovered at 350 degrees for 3 hours, or until tender.
  • Check after 2 hours. Add potatoes to the stew 40 minutes before it’s done

Roux ingredients and recipe: 

  • 1-2 Cups oil
  • Flour, to thicken
  • Hot stock (as indicated in recipe)
  • Pour oil in heat proof mixing bowl (Oil can be canola, sunflower, or melted butter). Add flour in small amounts, mixing well. Make roux very thick, but not lumpy. Add roux to hot stock in small batches, mixing until smooth and desired thickness.


While you’re enjoying great conversation over this delicious dish, consider talking about getting involved in some of our On The Ground projects coming up this season. From deer and turkey to pheasant and ducks, there’s a project that’s sure to interest you and your family.  These are great opportunities to get out in the field and do hands-on habitat work for your favorite species on the local, public landscape. For more information on projects, head over to the “programs” tab on our homepage, and click on “On The Ground”. I hope to see you out in the field at a project, and stay safe tomorrow!


MUCC’s OTG program is funded by the Michigan Department of Natural Resources. All recipes have been taken from “Dixie Dave’s Wild Game Recipes” cook book. 

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