There’s something deeply satisfying about a proper venison stew on a chilly evening. The rich, gamey flavor of wild deer meat pairs exquisitely with earthy mushrooms, while a splash of red wine vinegar cuts through the richness with just the right amount of brightness. Best of all? This soul-warming comfort food fits perfectly into your keto lifestyle.

I first developed this recipe after my neighbor (an avid hunter) gifted me with more venison than I knew what to do with. After experimenting with various cooking methods, I discovered that a slow-simmered stew brings out the best in this lean, flavorful meat – especially when you skip the traditional potatoes and carrots in favor of keto-friendly alternatives that don’t sacrifice an ounce of satisfaction.

Why This Recipe Works

This isn’t your average stew. By swapping starchy root vegetables for low-carb alternatives and using techniques that maximize flavor development, we’ve created a keto masterpiece that rivals any traditional version.

The magic happens in stages: first, properly searing the venison develops a deep flavor base; then, deglazing with a touch of red wine vinegar lifts all those beautiful browned bits from the pan while adding brightness; finally, the long, gentle simmer allows the collagen in the tougher cuts to break down into rich gelatin, creating that silky mouthfeel we crave in a proper stew.

The combination of both cultivated and wild mushrooms provides textural variety and umami depth, while keeping the carb count impressively low. And unlike many stews that rely on flour for thickening, this version achieves the perfect consistency naturally through reduction and the thickening power of gelatin from the bone broth.

Ingredients

• 2 lbs (900g) venison stew meat, cut into 1-inch cubes
• 3 tablespoons ghee or tallow, divided
• 1 medium onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 8 oz (225g) cremini mushrooms, quartered
• 4 oz (115g) shiitake mushrooms, stems removed and caps sliced
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 4 cups beef or game bone broth
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 8 oz (225g) radishes, halved (as a low-carb potato substitute)
• 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Pat the venison pieces dry with paper towels and season generously with salt and pepper. This is crucial for proper browning.

2. Heat 2 tablespoons of ghee in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

3. Working in batches to avoid overcrowding, sear the venison pieces until deeply browned on all sides, about 2-3 minutes per side. Transfer the browned meat to a plate and set aside.

4. Reduce the heat to medium and add the remaining tablespoon of ghee to the pot. Add the diced onion and celery, cooking until softened, about 5 minutes.

5. Add the garlic and cook until fragrant, about 30 seconds.

6. Add the mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.

7. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly and becomes fragrant.

8. Pour in the red wine vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and lift all the flavorful browned bits.

9. Return the venison to the pot along with any accumulated juices. Add the bone broth, rosemary, thyme, bay leaves, salt, pepper, and nutmeg.

10. Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the meat begins to become tender.

11. Add the halved radishes to the pot and continue to simmer, uncovered, for an additional 30-45 minutes, or until the venison is fork-tender and the stew has reduced to your desired consistency.

12. Remove from heat and stir in the butter for added richness and silkiness.

13. Adjust seasoning with additional salt and pepper if needed.

14. Remove bay leaves, garnish with fresh parsley, and serve hot.

Tips and Variations

• Venison Alternatives: No access to venison? This stew works beautifully with beef chuck, elk, or even bison as substitutes.

• Mushroom Varieties: Feel free to mix and match mushroom varieties based on what’s available. Oyster, porcini, or chanterelles all make excellent additions.

• Make-Ahead Magic: Like most stews, this one tastes even better the next day as the flavors continue to develop. Make it a day ahead for maximum flavor impact.

• Extra Richness: For an even more luxurious stew, add 1/4 cup of heavy cream in the last 5 minutes of cooking.

• Spice Variations: For a more complex flavor profile, consider adding a cinnamon stick or a few juniper berries during the simmering phase.

• Keto Thickening Options: If you prefer a thicker stew, whisk 1/2 teaspoon of xanthan gum with 1 tablespoon of water and stir it into the simmering stew.

• Serving Suggestion: This stew pairs wonderfully with keto-friendly cauliflower mash or buttered cabbage.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 385
• Fat: 22g
• Protein: 38g
• Net Carbs: 5g

The natural richness of this stew means you’ll feel completely satisfied despite the modest carb count. The gelatin-rich bone broth provides tremendous mouthfeel without adding any carbs at all.

Have you tried cooking with game meat before? It’s a fantastic way to add variety to your keto diet while enjoying sustainable, lean protein. Drop a comment below if you try this recipe or if you have questions about working with venison. And if you’re looking for more hearty keto-friendly meals perfect for cold weather, check out my Butter-Braised Cabbage with Bacon or Keto Bison Chili recipes here on The Ketovore.