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Pat the venison stew meat dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the venison cubes in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the venison in batches, being careful not to overcrowd the pot. Sear the venison on all sides until deeply browned, about 2-3 minutes per side. Remove the seared venison to a plate and set aside.

Reduce the heat to medium. Add the sliced yellow onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the pot seems dry, add another splash of olive oil.

Return the seared venison to the pot with the onions. Stir in the sliced carrots, beef broth, dried onion soup mix, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, or until the venison begins to tenderize. Stir occasionally to prevent sticking.

Add the quartered small potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the venison is very tender and the potatoes are cooked through.

Remove the bay leaf. Stir in the whole milk. Increase the heat slightly and simmer for another 5 minutes, uncovered, allowing the gravy to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the Rich Venison Onion Gravy Stew hot, garnished with fresh parsley if desired.


Pat the venison stew meat dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the venison cubes in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the venison in batches, being careful not to overcrowd the pot. Sear the venison on all sides until deeply browned, about 2-3 minutes per side. Remove the seared venison to a plate and set aside.

Reduce the heat to medium. Add the sliced yellow onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the pot seems dry, add another splash of olive oil.

Return the seared venison to the pot with the onions. Stir in the sliced carrots, beef broth, dried onion soup mix, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, or until the venison begins to tenderize. Stir occasionally to prevent sticking.

Add the quartered small potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the venison is very tender and the potatoes are cooked through.

Remove the bay leaf. Stir in the whole milk. Increase the heat slightly and simmer for another 5 minutes, uncovered, allowing the gravy to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the Rich Venison Onion Gravy Stew hot, garnished with fresh parsley if desired.
