Gluten Free Smoky Venison Stew Recipe

With deer hunting coming to an end, at least in California, I thought I would share this amazing gluten free smoky venison stew recipe with you. I never used to eat venison until I developed this recipe. I created it in honor of Wright’s Liquid Smoke’s upcoming venison easy to enter contest where they will reveal three additional smoky venison recipes and giveaway a huge gift certificate. (Stay tuned in for details next week.) Because venison can be taste gamy, searing the meat covers the gamy flavor, as does smoked paprika and liquid smoke. If you happen to have some venison in your freezer (deer hunters often give some away), I hope you enjoy this recipe. (Wright’s Liquid Smoke is gluten-free.)


Gluten Free Smoky Venison Stew


Yield: Makes 5 servings.

Gluten Free Smoky Venison Stew

An amazing smoky venison recipe that is, of course, gluten free. The smoky flavors cover the gaminess of the meat, creating an incredible flavor.


  • 3 Tablespoons extra virgin olive oil
  • 2 lbs. venison stew meat
  • 1/4 cup brown or white rice flour
  • 1 Tablespoon smoked paprika (or plain)
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/3 teaspoon ground black pepper
  • 1/3 teaspoon onion powder
  • 1/3 teaspoons cayenne pepper (optional)
  • 1/3 teaspoon dried oregano (not ground)
  • 1/3 teaspoon dried thyme (not ground)
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 1 cup chopped canned whole tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1/4 cup potato starch (or cornstarch, if not freezing)
  • 1 cup Burgundy wine
  • 4 cups gluten-free beef broth (Better Than Bullion, HerbOx, etc.)
  • 1 1/2 teaspoons Wright's Liquid Smoke
  • 1/2 teaspoon Kitchen Bouquet (or Gravy Master), or as needed


  1. Preheat a large pot over medium-high heat.
  2. In a large bowl, add rice flour, paprika, garlic powder, salt, pepper, onion powder, cayenne, oregano, and thyme, and whisk to combine.
  3. Add venison to flour mixture toss to coat well.
  4. Add oil to pot and swirl to distribute throughout pan.
  5. Transfer venison to pot and quickly brown for about 2 to 3 minutes, stirring as needed.
  6. Add the onions and saute for about 2 minutes.
  7. Add celery and saute for an additional 2 minutes.
  8. Add garlic, basil, and bay leaves and stir.
  9. Add wine and deglaze pan by scraping any stuck brown leavings from the bottom of the pan.
  10. Add tomatoes and beef broth and increase to high and bring to a boil. Cover and reduce heat to low and simmer for 2 hours or until meat is fork tender.
  11. Remove bay leaves and venison and set venison aside.
  12. Working in batches, puree gravy in a blender, or remove venison, set aside, and use an immersion handheld blender to puree.
  13. Return sauce to pot, mix cornstarch with equal amounts of water and pour slowly into sauce, whisking constantly. Bring to a boil, stirring constantly until thick, about 2 minutes.
  14. Serve with Gluten Free Crusty Baguettes, in a Gluten Free Boule, over rice, over gluten-free pasta, or with potato dumplings.


If the cut of venison is tough, use a pressure cooker to cook the meat once seared/browned.

You can also slow cook it in a slow cooker on high for about 4 hours or until tender.

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