Get Fired Up With This Hearty Venison Burgundy Stew

Venison Burgundy Stew CanCookerDeer season is over and we’re all thinking about turkey hunting, fishing, deer camp chores, food plots, camera surveys and other things to do this spring and summer, but that doesn’t mean we can’t stop enjoying our venison!

If you don’t have any deer meat in the freezer then give this hearty CanCooker Venison Burgundy Stew a try with beef. That way you can refine and get things right before trying it with your deer meat after putting a doe or two in the freezer (if you can do that in your state).

Although this likely would be better on a cold night with some hot buttered cornbread and a slice of onion, it’ll still be good now to put some fire in your belly for the late part of deer season. If you haven’t tried a CanCooker, they’re doggone easy to use and pretty much foolproof if you follow the directions.

Use the internal rack, add 12 ounces of liquid, then put in your meat, vegetables, herbs or whatever else you’re preparing. Lock the lid, put it over the heat and get ready to eat in about an hour. It’s that simple and is superb for deer camp, home patio cooking or tailgating at the football game. Here’s the recipe to try.

Venison Burgundy Stew

2 lbs of venison cut into 1-inch pieces
6 oz of Portobello mushrooms caps cut into 1-inch pieces
2 medium onions cut into wedges 2 cups of fresh baby carrots
1 (14-oz) can of beef broth
1 (14-oz) can of diced tomatoes with Italian herbs
1 cup of Burgundy or Pinot Noir wine ½ teaspoon pepper

Spray non-stick cooking spray in CanCooker, place venison pieces in bottom of cooker, add the remainder of the ingredients. Cover with lid and bring up to mild steam. Cook on medium-low for 45 minutes. Remove lid, and allow the heat to come out for a minute then carefully stir in a mixture* of water/all purpose flour to thicken the stew to desire consistency. Remove from heat and serve!

* Mixture to thicken stew: 3 tablespoons of water and ¼ cup of all-purpose flour. Note: You can increase or decrease the amount of ingredients in this recipe but make sure to use at least 12 ounces of liquid.


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