Kampsite Recipe: Venison Stew


  • 6 slices of bacon
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 large carrot, chopped
  • 1 jalapeño, seeded, minced
  • 1 cup of mushrooms
  • 3 garlic cloves, minced
  • 1 pound venison, cubed
  • 1 tablespoon Italian seasoning
  • 1, 28-ounce can roasted, diced tomatoes
  • 16-ounces vegetable broth
  • Salt and freshly ground black pepper
  • 1/4 cup flour


  1. In a Dutch oven over coals, or a camp stove, cook bacon until crisp. Remove the crispy bacon and crumble and set it aside.
  2. In the bacon fat, cook onion, celery, carrot and jalapeño. Stir often until fully cooked and set aside.
  3. Add venison to drippings and cook, stirring often, until browned.
  4. Add bacon and vegetables back to pot, stirring to combine.
  5. Add kidney beans, Italian seasoning, tomatoes, and broth until it is boiling.
  6. Set Dutch oven to the side of coals or turn down the stove top heat, cover pot and simmer for 45 minutes.
  7. Taste and season with salt and pepper. Stir in flour and cook for another 10 to 15 minutes, stirring occasionally. Serve hot.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.