Campfire Venison Stew

Campfire Venison Stew

  • Prep:
  • Cook Time: 1 hr
  • Total: 1 hr
  • Serving: Serves 6

Campfire venison stew is another camp cooking favorite. Venison stew is filling fare after a hard day of hiking or fishing and is especially delicious when the temperature drops as the sun goes down.


  • 6 slices bacon
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 large carrot, chopped
  • 1 jalapeño, seeded, minced
  • 3 garlic cloves, minced
  • 1 pound venison, cubed
  • 2 cans kidney beans, drained
  • 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 bacon and crumble; set aside. In the bacon fat, cook onion, celery, carrot, and jalapeño, stirring often, until softened; remove vegetables and set aside
  2. Add venison to drippings and cook, stirring often, until browned; add bacon and vegetables back to pot, stirring to combine; add kidney beans, Italian seasoning, tomatoes, and broth; bring to a boil. Set Dutch oven to the side of coals or turn down the stove top heat, cover pot, and simmer for 45 minutes.
  3. Taste and season with salt and pepper; stir in flour; cook for another 10 to 15 minutes, stirring occasionally. Serve hot.


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