Creamy venison stew

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This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
This rustic stew is perfect for the colder months. We designed this hearty dish for hunters (and friends of hunters). But farmed venison is also delish… a little milder, but tasty. And, yes, if game is not your thing, a nice chuck roast is a perfect substitution.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dinner


Paprika butter

  • 4 oz. butter room-temperature
  • 1 tsp paprika powder
  • salt and ground black pepper

Venison stew

  • 1 ¾ lbs venison or chuck roast cut into 1" pieces
  • 1/4 cup olive oil
  • 1 carrot sliced
  • 1 yellow onion chopped
  • 1 clove garlic, minced
  • 1 tbsp tamari soy sauce
  • 1 cup heavy whipping cream
  • 1/2 cup water
  • 1 tbsp dried rosemary
  • 1 tsp paprika powder
  • 3 dried juniper berries
  • 1 ⅓ lbs celery root peeled and cubed
  • 2 tbsp butter
  • salt and ground black pepper


  • Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later.
  • Heat half of the olive oil in a Dutch oven or a large cast-iron skillet with a thick bottom over medium-high heat.
  • Fry the meat in batches until well seared. Season generously with salt and pepper. When the last batch of meat is golden brown, remove from the pan and put to the side for later.
  • Add the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two.
  • Add the meat back into the pan together with tamari, whipping cream, water, and spices. Bring the stew to a boil.
  • Put on the lid, lower to medium-low heat and let simmer for 1.5 hours. Stir every once in a while.
  • Fry the celery root in butter in a separate skillet until golden. Add the celery root to the simmering stew when there are approximately 15-20 minutes of cooking time remaining.
  • Serve the stew with the paprika butter.


Carbohydrates: 11g
Keyword low-carb
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