Native American Venison Stew

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty, slow-cooked stew featuring tender venison, wild mushrooms, and indigenous root vegetables, seasoned with smoked paprika and herbs. This Native American-inspired soup recipe, ready in about 110 minutes, pairs venison, wild mushrooms, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb venison
• 1 cup wild mushrooms
• 2 large sweet potato
• 1 large celery root
• 2 large carrot
• 1 large onion
• 3 cloves garlic
• 1 tbsp smoked paprika
• 1 tsp thyme
• 4 cups vegetable broth
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a Dutch oven over medium heat. Add diced onion and celery root, sauté for 5 minutes until softened.
2. Step 2: Add minced garlic, smoked paprika, and thyme. Cook for 2 minutes until fragrant.
3. Step 3: Add cubed venison, browning on all sides. Stir in chopped carrots, sweet potato, and wild mushrooms. Cook for 5 minutes.
4. Step 4: Pour in vegetable broth, bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until venison is tender.
5. Step 5: Season with salt and pepper. Serve with a dollop of sour cream and a sprinkle of chopped parsley.