The Best Cheesy Biscuit Venison Stew

Winter isn’t quite over yet, and you need to make this cheesy biscuit venison stew before it is! It is hearty, comforting and absolutely delicious with the buttery cheese biscuits on top.

Stew meat is something we don’t keep very often when butchering our wild game. I know it is a popular cut of meat, but it just isn’t our favorite…..however, every time I make a stew I’m reminded just how good it can be!

To make this stew, it is very simple. You start by searing the meat, then sautéing the aromatics. Add in the remaining ingredients like the broth and vegetables then slow cook in the oven until the meat is fork tender. To add the biscuits, you simply place them on top of the stew for the last 20 minutes of cooking. They will off up and become gold brown and flaky!

This classic stew is such a great family dinner because it can all be made in one pot. It is packed with wholesome nourishing ingredients and can be prepped ahead so dinner is ready exactly when you need it. Whether you have venison stew meat, or any other wild game stew meat in your freezer, you need to try this recipe.

Tips for Making Cheesy Biscuit Venison Stew

1. Make sure that all of the silver skin is removed from the stew meat before you cook it. These are bits of the meat that are chewy and won’t break down nicely. Most butchers do a pretty good job removing it, but it is always good to check if you didn’t butcher it yourself!
2. Cooking time will vary depending on the size of your stew meat. Use the recommended time as a guideline, but if your meat still isn’t tender, don’t hesitate to let it cook a bit longer.
3. When making the biscuit you always want to use gold ingredients and handle the dough as little as possible. This will prevent the buyer from melting into the dough, and give you beautiful flaky biscuits.

Cheesy Biscuit Venison Stew Ingredients

Stew Meat– This can be venison or any other wild game meat you have. Ideally you want about 1 inch sized pieces.

Onion– Yellow or white onion is fine.

Carrots– You can peel them or leave them as is.

Potatoes– Yukon gold potatoes or red potatoes are my favorite. You can keep the skins on or peel them.

Celery– This adds a nice bit of bite to the stew.

Garlic– Use fresh over pre minced garlic if you can.

Wine– Red or white wine works. I actually really love the flavor the white wine brings. You can sub with extra broth if you don’t have wine.

Tomato Paste– Not tomato sauce! You want the richness from the tomato paste.

Cornstarch– This helps thicken the stew.

Worcestershire Sauce- If you are gluten free be sure to find a gluten free one.

Parsley– Dried parsley is best for the slow cook.

Thyme– I like fresh thyme.

Bay Leaves– These help develop an extra depth of flavor in the stew.

Flour– All purpose flour is all you need.

Butter– I like salted but unsalted works too.

Baking Powder– This is what you need to get a fluffy biscuit.

Cheese– Sharp shredded cheddar is my favorite but use what you like.

Milk- Whole milk is best but 2% works too.

The Steps

Make the Stew

1. Preheat your oven to 350F.
2. Start by adding the stew meat to a bowl along with 2 tbsp of the cornstarch and some salt and pepper. Stir to get the meat coated.
3. Then, add a couple tbsp of butter or oil to a large pot or dutch oven and heat over high heat.
4. Once the pot is nice and hot, add in the stew meat and sear for about 4 minutes.
5. Remove the meat from the pot, then add the onion, and garlic. Sautee for a couple minuted over medium heat.
6. Next, pour in the wine to deglaze the pan, scrapping all the brown bits off the bottom. Allow the wine to reduce by about 2/3.
7. Once the wine has reduced, stir in the tomato paste and add the meat back into the pot.
8. Finally pour in the beef broth, Worcestershire sauce, balsamic vinegar, thyme, parsley, bay leaves and some salt and pepper.
9. Add the chopped carrots, celery and potatoes, then give it all a good stir, place the lid on top and bake in the oven for about 2 hours or until the meat is tender.
10. After the stew has cooked for 2 hours, stir together the remaining 1 tbsp of cornstarch with a couple tbsp of water and pour it into the stew. Give it a good stir then increase the oven temperature to 400F and let the stew continue to cook.

Make the Biscuits

1. For the biscuits, add the flour, salt and shredded cheese to a bowl and stir.
2. Next, add in the grated butter, and stir to get the butter incorporated.
3. Then, pour in the cold milk, and stir the mixture until it starts to form a loose, thick and crumbly dough.
4. Dump the biscuit dough out onto the counter and gently fold the dough over itself a couple times, while getting all the flour incorporated.
5. Using your hands or a rolling pin, flatten the dough so it is about 1 inch thick. Cut the rectangle into 6 pieces.
6. Remove the lid from your pot of stew and gently place the biscuits on top. Baking the biscuits on top of the stew will give you a flaky biscuit on top, and more of a dumpling texture on the bottom. If you prefer, you can just place the biscuits on a baking sheet and bake them in the same oven.

1. Allow the biscuits to bake for about 20-22 minutes if they are on top of the stew, and about 16 minutes or so if they are on a baking sheet.
2. Once golden brown, remove the stew and biscuits from the oven, garnish with some fresh parsley and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more Venison recipes to try?

https://cmbarndominium.com/how-to-make-the-best-homemade-venison-gyozas/

https://cmbarndominium.com/slow-braised-venison-coconut-curry-ramen/

https://cmbarndominium.com/homemade-ground-venison-enchiladas/

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