Bring to a gentle boil, then reduce to low
Step 5: Slow Cook
Cover and simmer 2½–3 hours, stirring occasionally
Stew is ready when venison is fork-tender
Step 6: Final Adjustments
Taste and adjust salt and pepper
Remove bay leaf
Let rest 10 minutes before serving
Serving Suggestions
With crusty bread or biscuits
Over mashed potatoes
With rice or egg noodles
Alongside a simple green salad
Tips for Perfect Venison Stew
Low and slow cooking is essential
Acid (wine or tomato paste) helps tenderize
Stew tastes even better the next day
Storage
Refrigerator: 4 days
Freezer: up to 3 months
If you want, I can also give you:
Slow cooker venison stew
Instant Pot venison stew
Old-fashioned hunter’s venison stew
Venison stew without potatoes
Just tell me 
