Venison Stew

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Prep Time: 5 Minutes

Cook Time: 90 Minutes

Numer of Servings: 6


  • 1 1/2 pounds venison (any part cut in pieces for stew)
  • 6 medium potatoes (cut in chunks)
  • 6 carrots (cut in chunks)
  • 3 celery stalks (cut in 2-inch lengths)
  • 1 package onion soup mix
  • 1 can (8 ounces) tomato sauce
  • 1 can (2 ounces) mushroom bits and pieces


Put venison, potatoes, carrots and celery in casserole dish and sprinkle with onion soup mix. Add tomato sauce and mushrooms. Cover tightly, either with lid or aluminum foil. Place in oven at 350 degrees F and bake 1 1/2 hours or until venison is tender and has an internal temperature of at least 165 degrees F.