Beer-Braised Venison with Turnips, Carrots, and Onion

During hunting season, we always plant turnips in our greenfields for the deer.  The great thing about this is that we enjoy cooking them with the game we harvest!  

Beer-Braised Venison

This is a hearty, tasty, healthy venison stew.
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Course Main Course
Cuisine American


  • 1/2 cup all-purpose flour
  • 3 tbsp olive oil
  • 1 pound venison hindquarter roast
  • 1 1/2 tbsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup beef broth
  • 4 garlic cloves, crushed
  • 1 12 ounce dark beer
  • 2 bay leaves
  • 4 carrots peeled and cut diagonally into 1/2-inch thick slices
  • 10 ounces small turnips peeled and cut into wedges
  • 1 large onion peeled and cut into wedges
  • 1/4 cup chopped fresh flat-leaf parsley


  • Cut hindquarter into 1-inch cubes. Place them in a medium sized bowl. Sprinkle salt and pepper liberally over meat. Mix well. Coat the meat with the flour.
  • Heat oil in a dutch oven. When smoking hot, brown meat on all sides. Do not crowd the pan. If necessary, brown meat in batches.
  • Add beef broth, beer, and garlic cloves. Scrape the browned bits off of the bottom of the pan and bring to a boil.
  • Add carrots, turnips, and onion to Dutch oven. Bring to a boil. Once it reaches a boil, bring heat down to a simmer and cook covered for about an hour.
  • Sprinkle parsley on top and serve over mashed potatoes and crusty bread.
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  1. Wow!, Just found your site a week ago. Family loved this and we made double the recipe for left overs. Used local deer, local beer, local turnips and parsley from the back yard. Thanks from South Carolina!

    1. This is one of my favorite comfort meals, Hal! I am so glad that I was able to share it with your family. I hope that it becomes your new favorite. I LOVE that you used all local vegetables. Almost EVERYTHING that you grow and harvest! AWESOME.

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