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5 from 2 votes

Red Wine Venison Stew

This Red Wine Venison Stew is the perfect meal to cozy up with on a weekend night. Made in the style of the classic French bœuf bourguignon with red wine, bacon, mushrooms, and fresh herbs it is simple and supremely satisfying!
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Main Course
Cuisine: American
Keyword: Dinner, Red Wine Venison Stew, Venison Recipes, Venison Stew
Servings: 8 servings
Calories: 715kcal


  • Dutch Oven


  • 2 pounds venison sirloin cut into chunks
  • ½ pound bacon cut into pieces
  • 1 pound mushrooms chopped (I used a mixture of button and cremini)
  • 3 carrots peeled and chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 ½ tablespoon flour
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups beef stock
  • 4 cups dry red wine such as burgundy or cabernet sauvignon


  • Preheat oven to 325 degrees. Season venison generously with kosher salt and freshly cracked black pepper on all sides. Set aside.
  • Place a large, heavy-bottomed Dutch oven with a lid over medium heat. When hot, cook the bacon in the pot until crispy. Using a slotted spoon, remove cooked bacon pieces to a paper towel-lined plate to drain. If necessary, add one tablespoon of grapeseed oil to the pot if there is not a thin layer of drippings along the bottom of the whole pot. Increase the heat to medium-high.
  • Add the seasoned venison to the pot and sear the pieces on all sides, about 1 minute per side. This may need to be done in two batches as all the venison may not fit at once. Remove the seared venison from the pot and set aside. Reduce heat to medium once again.
  • Add the mushrooms to the empty pot and sprinkle with a pinch of kosher salt. Cook until mushrooms have released their natural moisture and have browned. Remove the mushrooms from the pot and set aside.
  • Add the carrots and onion to the pot, stirring to coat in whatever oil and drippings remain. Cook for three minutes, adding a splash of beef stock to the pot to deglaze. Stir in the garlic and cook until fragrant, about 1 minute more.
  • Return the venison to the pot and sprinkle the flour over everything. Toss to coat. Add in the herbs, bay leaf, beef stock, and wine. Stir to combine. Taste and adjust seasoning as necessary.
  • Cover the pot and place in preheated oven. Bake for 3 – 3.5 hours or until venison pieces are tender and the sauce is silky.
  • Remove from oven and stir in the bacon and mushrooms. Serve on top of mashed potatoes for a truly wonderful meal!


  • Leftover stew can be stored in the fridge for up to five days.
  • Beef stew meat can be used in place of venison if desired.


Serving: 0.25pound | Calories: 715kcal | Carbohydrates: 15g | Protein: 40g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 164mg | Sodium: 318mg | Potassium: 1006mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5153IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 6mg