Campfire Venison Stew
Venison braised slowly in broth with dehydrated vegetables and mushrooms. Built for a campfire, works on any steady heat.
- calories
- 650
- weight
- 13 oz
- cal / oz
- 50
- protein
- 65 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 60 min
- total time
- 65 min
- water
- 1000 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Car camping
- Basecamp
- Gluten free
- Dairy free
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Venison stew meat | 1 lb | or beef stew meat if venison is unavailable |
|---|---|---|
| Beef broth powder | 3 tbsp | or 1 cube, makes about 1000 ml broth |
| Dehydrated potatoes | 1/3 cup | |
| Dried carrots | 1/3 cup | |
| Dried mushrooms | 1/4 cup | cremini or mixed varieties |
| Dried minced onion | 2 tbsp | |
| Dried celery | 1 tbsp | |
| Bay leaf | 1 | |
| Dried thyme | 1/2 tsp | |
| Dried rosemary | 1/2 tsp | |
| Dried parsley | 2 tbsp | |
| Salt | to taste | |
| Black pepper | to taste | |
| Garlic powder | 1 tsp | |
| Cornstarch | 1.5 tbsp | or 0.75 tsp xanthan gum if avoiding corn |
| Olive oil | 2 tbsp | for browning the venison |
Method
- Heat the oil in your pot over medium heat.
- Add the venison and salt. Brown it on all sides, stirring occasionally. This takes 5-10 minutes.
- Pour in 1000 ml of boiling water and stir in the broth powder until fully dissolved.
- Add the bay leaf, dried thyme, rosemary, and garlic powder. Stir.
- Add the dried potatoes, carrots, mushrooms, onion, and celery. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and let it cook gently for 45-60 minutes, stirring occasionally, until the venison is tender and the vegetables are soft.
- Mix the cornstarch with 2 tbsp of cold water until smooth. Stir this into the stew. Simmer for 2 more minutes.
- Taste and add salt and pepper as needed. Stir in the dried parsley.
- Serve hot.
Venison is lean and needs slow, moist cooking to become tender. Long braising breaks down the connective tissue while the broth stays clean and flavorful. Dehydrated vegetables save weight—they rehydrate in the hot broth, releasing their flavor into the liquid as it builds.
Stew feeds more people per pound of meat than any other dish. The liquid carries fat and flavor far more efficiently than broth alone. Thickening it at the end turns it from a thin soup into something with body that fills the bowl.
Packing
Vacuum-seal or bag the venison separately if possible, kept cool in a cooler. At home, mix all the dried ingredients (vegetables, herbs, broth powder, cornstarch, salt, pepper, garlic powder) into a single freezer bag. Carry the oil in a small dropper bottle. At camp, you're pouring one bag of vegetables and powder, not measuring a dozen things.
Variations
- Add 2-3 tbsp of balsamic vinegar or lemon powder when you add the vegetables for brightness.
- Swap half the venison for venison jerky, chopped small, to reduce weight and cooler space.
- Add dried wine powder when you add the vegetables if carrying it for depth.
- Root vegetables like parsnips can replace some of the potatoes.
https://2nerdsinatruck.com/venison-stew