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Uncle's Venison Stew

Uncle's Venison Stew

This hearty helping of goodness comes compliments of Chef Chemo Barrera at The Well in San Antonio, TX. A terrific cold weather stew inspired by iconic Texas flavors and traditions!
Course Entrées, Soups
Servings 12


  • 10 lbs Texas venison
  • 2 ea. yellow onions medium diced
  • 3 ea. Carrots medium diced
  • 1⁄2 ea. celery stalk medium diced
  • 4-5 cloves garlic minced
  • 2 T Black Pepper
  • 1 T ground cumin
  • 1 T chili powder
  • 1 cup Bourbon
  • 3 qts. beef stock
  • 3 ea. Roma tomatoes
  • 1 lb. white mushrooms
  • salt to taste


  • Brown venison in pot, then remove.
  • Add onion, celery, carrots and garlic and sweat until translucent, about 3-5 min.
  • Add pepper, cumin, chili powder and toast for 30-45 seconds.
  • Add venison back in and cover with stock and bring to a simmer.
  • Simmer for about an hour then add tomatoes, mushrooms and simmer for another hour, or until tender.
  • Add salt to taste.
Keyword stew, The Well, The Well San Antonio, venison, Venison Stew
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