Venison Stew with Wild Mushroom and Biscuits

Attention all you hunters who have been putting away venison in the freezer. Here's your chance to take some of these less-than-tender cuts and make a wonderful meal. The key to this recipe is the use of the rich veal stock or venison stock enhanced with the earthly delight of porcini mushrooms reduced with a large amount of red wine. The pieces of venison are seared to bring out the flavor and it's all topped off with homemade biscuits. Thinking about it, this is another version of Shepherd's Pie, using biscuits instead of mashed potato. This dish is heavy fare well suited for cold nights. Be sure to make extra biscuits!


  • Serves 6
  • 1 lb. venison, fully trimmed 1" dice
  • 1 cup flour with ¾ tablespoon salt and 1 teaspoon white pepper added
  • ½ cup clarified butter or olive oil
  • 2 tablespoons garlic, chopped
  • 2 tablespoons red onion, diced fine
  • 2 cups burgundy (red) wine
  • 4 oz. dried porcini mushrooms (Italian)
  • 1 quart rich veal stock
  • 2 small Idaho potatoes, medium dice
  • 1 yellow onion, julienned
  • 1 poblano pepper
  • 2 ribs celery, diced fine
  • 1 small carrot, julienned
  • 1 red bell pepper, diced fine
  • 2 dashes Tabasco©
  • 1-½ tablespoons Worcestershire Sauce
  • 1-½ tablespoons salt
  • ½ teaspoon white pepper
Venison Stew


Blister skin on poblano. Peel, seed and dice fine.

Heat butter or oil in a heavy bottomed pot until it just begins to smoke, about 350°.

Toss venison in seasoned flour, dusting off excess.

Add venison and brown in small batches. Reserve warm.

In the same pot, add garlic and red onion and sauté briefly. Add red wine and mushrooms, and reduce to one cup.

Add veal stock, potatoes, vegetables, and seasonings. Bring to a boil, reduce to a simmer and cook until potatoes are softened.

Add venison and adjust seasonings. Top pot with biscuits and bake in a preheated 450° oven for 10-12 minutes until biscuits are browned.


To make your own version you could vary the mushrooms -- shiitake or Portobello instead of porcinis.


  • Sauce Pot
  • Cast Iron Pot
  • Rolling Pin
  • Chef's Knife
  • Biscuit Cutter
  • Mixing Bowl
  • Cheese Grater


Stew can be made a day ahead and reheated before topping with biscuits for the oven.