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Grass-Fed Venison Stew Meat

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2 packs (approximately 10 lbs.) | Free Shipping

Venison stew meat is a mix of pre-cubed solid deer meat.  Though not suitable for grilling or sautéing, it is one of the most affordable ways to enjoy venison and becomes very tender and flavorful when slow braised or stewed.

Venison is lean, naturally tender and darker than beef with a robust game flavor.  This stew meat can either be used in traditional venison dishes (like stews) or as a lower-fat beef substitute in chilies, goulash, stroganoff, and a host of other dishes.

Of all farmed venison, New Zealand venison is particularly prized because that country’s deer farms adhere to exceptionally high standards of husbandry.  This stew meat is cut from New Zealand red deer.

Learn more about New Zealand farmed venison. Read the Guide →

Curious to know more about venison? Watch the videos →


2 vacuum sealed packs (approximately 10 lbs.)


  • Farmed
  • Grass-Fed
  • Free Range
  • No Hormone or Antibiotic Growth Promotants
  • Vacuum Packed
  • Frozen


New Zealand

Store venison stew meat packs in your freezer until you're ready to use them, then thaw only as many as you need.

Thawing Tips

Venison stew meat is extremely easy to cook.  Regardless of whether you’re making venison stew or using it as a beef substitute in stroganoff, chili con carne, or goulash, it is generally prepared in the same way. 

In a well oiled pan over high heat, sear the venison cubes on all sides until they develop a golden brown crust.  Take care not to burn the fond (browned bits on the bottom of the pan).  Remove the seared meat, add your vegetables and sweat/sauté them to soften, then deglaze the pan with wine, stock, or another flavorful liquid.  Add dried herbs and spices as desired, return the meat to the pan and stew until tender.  If you wish, you can further season your stew with fresh herbs once it is close to finishing cooking.

Venison stew can include fruits such as apples, pears, or cherries (often dried), dried wild mushrooms, juniper berries, potatoes, thyme, rosemary, veal stock and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.

Stew Recipes

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