Dutch Oven Venison Stew

For Christmas, my wife gave me a Clay Dutch Oven, and I’ve been having a ton of fun with it since. There are a host of recipes coming…but if you’ve not got one, fear not! A cast iron Dutch Oven will suffice! If however you are using a Clay Dutch Oven, make sure you soak it before use!

Anyway, this stew turned out incredibly well. The meat nearly melted in our mouths, and the veggies were all perfectly cooked through to a soft texture, which made this an incredible winter meal. We finished our stew flavoring with the sweet earthiness of Hay Stock, but Beef or Vegetable Stock would work really well too.

Time: 1.5-2 Hours (the longer the time, the more tender your meat)


  • Cubed Venison
  • Small Red Potatoes
  • Onion
  • Garlic
  • Cauliflower
  • Carrots
  • Mushrooms
  • Peas
  • Rosemary
  • Stock of your Choice. We used Hay, but Beef would be great too.
  • 2 Tablespoons Corn Starch and 2 Tablespoons Warm Water


  • Dice your onion and garlic. Melt some coconut oil, ghee, or butter in a Dutch Oven, and add your onions, garlic, and rosemary. Cover, and allow the onions to sweat.
  • As your onions cook, pour your stock into a saucepan, and bring to a simmer.
  • Begin to preheat your oven to 350 degrees F.
  • Also, as your onions cook, chop your cauliflower into small florets, quarter your mushrooms, slice your small red potatoes into bite sized pieces, and slice your carrots.
  • When your onions have turned slightly opaque, add your venison, and allow it to begin to brown.
  • Once your venison has begun to brown (you will still some red), add the rest of your veggies, and cover. Allow to cook for about 10 minutes, stirring occasionally.
  • Pour your simmering stock into your Dutch oven. Then, mix your corn starch and warm water, stir to fully dissolve, and pour into your Dutch oven.
  • Transfer your Dutch oven to your oven, and cook for 60-90 minutes until your veggies are soft, and your meat is tender.
  • Bowl, devour, and enjoy!


  1. I was interested to see this pot and wanted to share with you a german pot, more ovaloid in shape, and larger too, called the Römertopf or “Roman pot”. The same rules apply: you soak it in water before using it and it makes incredible stews, whole chickens, and the like. My mom used to have one, and for a time there we had pot roasts made with a 2 pound piece of chuck, carrots, onions and potatoes every couple of Sundays. The meat always turned out super tender and juicy, but there was something about the smell (when in the oven) that bothered me. Nonetheless, it isn’t that popular anymore, but you can order them today as you could back when we had one, about 50 years ago. 🙂
    Here’s a link to one of the most common Römertöpfe:

    1. Thank you for sharing! That pot roast sounds amazing!!! I’ve only cooked with the pot three times so far (one had some cooking blunders and won’t be posted, and the other was a Jackfruit Curry that turned out really well). But I’m excited to press on since I’ve barely scratched the surface!

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