Venison & Wild Rice Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, slow-simmered stew featuring tender venison, nutty wild rice, and smoky paprika, capturing the spirit of the Upper Peninsula's wilderness. This American-inspired venison recipe, ready in about 85 minutes, pairs Ground venison, Wild rice, Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 lb Ground venison
• 1/2 cup Wild rice
• 2 medium Carrot
• 2 stalks Celery
• 1 medium Yellow onion
• 4 cups Beef broth
• 1 tsp Smoked paprika
• 1/2 tsp Dried thyme
• 2 tbsp Olive oil
• 1/2 tsp Salt

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Instructions

1. Step 1: Dice carrots and celery into 1/2-inch pieces, and finely chop the yellow onion. Heat olive oil in a large Dutch oven over medium-high heat, add the onion, and cook for 3 minutes until translucent and fragrant.
2. Step 2: Add ground venison to the pot, breaking it apart with a wooden spoon, and cook for 5 minutes until browned. Stir in carrots, celery, smoked paprika, and thyme; cook for 2 minutes until aromatic.
3. Step 3: Add wild rice and beef broth, bring to a gentle simmer, then reduce heat to low. Cover and cook for 45 minutes until rice is tender and broth has thickened slightly. Season with salt, taste for seasoning, and let sit covered for 10 minutes before serving.