Vietnamese Venison Stew Recipe

The combination of warm Asian herbs and spices, tender venison, and healthy dose of carrots and potatoes in this stew recipe is heaven

Vietnamese Venison Stew Recipe
Serve this venison stew recipe with a freshly broken Vietnamese-French baguette to mop up the sauce. (Jenny Nguyen-Wheatley photo)

Vietnamese bò kho, or braised beef, was a comfort food while I was growing up. My mom made this stew year-round because we liked it so much. The flavor of this venison version is unlike any American/European stew you’ve ever had. If you live in colder climes, this is a good venison recipe to add to your repertoire.

This dish lends itself well to cuts of venison that are full of silver skin and gristle, such as the shoulder, neck or shanks on a deer. Cooking times will vary. I was gifted shoulders from a young deer, and it took about 1 hour and 30 minutes to tenderize. An older deer may take closer to 3 hours to get to where you want it. This recipe would also work well with other game animals such a moose, elk, antelope and bear.


Serves: 6-8
Prep time: 20 minutes
Cook time: 2 to 3 hours

Ingredients:

  • 3 pounds of venison shoulder, neck or shank (not including bones)
  • 2 tablespoons fish sauce, plus extra
  • 2 inches of ginger, grated
  • 2 inches of ginger, thinly sliced
  • ½ teaspoon sugar
  • 2 teaspoons Chinese 5-spice powder
  • ½ teaspoon freshly-cracked pepper, plus extra
  • 3 cloves garlic, minced
  • 3 cloves garlic, crushed
  • 1 onion, thinly sliced
  • Cooking oil
  • 2 stalks lemongrass
  • ¼ cup tomato paste
  • 2 whole star anise
  • 1 stick cinnamon
  • 2 cups coconut juice (choose brand with no added sugar)
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 6 to 8 cups water
  • 2 teaspoons apple cider vinegar
  • 2 Yukon Gold potatoes, peeled and large diced
  • 3 carrots, large diced
  • Kosher salt, to taste
  • Thai red chili or cayenne pepper powder (optional)
  • Vietnamese-French bread

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Cut venison shoulder into large stew-size pieces and do not remove silver skin. In a large bowl, combine fish sauce, grated ginger, sugar, Chinese 5-spice powder, freshly-cracked pepper and minced garlic. Mix in the meat, cover and refrigerate overnight or at least 20 minutes on the counter.

    You may also marinate and braise the whole shoulder if desired. You will have to shred the meat off the bones later. I stewed with the bones for more flavor.

  3. Vietnamese Venison Stew Recipe
    Allow venison to marinate a minimum of 20 minutes at room-temperature, or overnight in the refrigerator. (Jenny Nguyen-Wheatley photo)

  4. Coat the bottom of a heavy pan with oil, such as a Dutch/French oven. Heat the oil to medium to medium-high and brown meat in batches. Set meat aside.

    You can cut your venison shoulder into smaller pieces or keep it whole, and then remove the meat from the bones after cooking.

  5. Vietnamese Venison Stew Recipe
    You can cut the venison shoulder into smaller pieces before marinating and cooking it, or keep it whole and remove the meat from the bones later. (Jenny Nguyen-Wheatley photo)

  6. Add more oil if necessary and lower heat to medium. Add sliced onion, a pinch of salt and sauté until softened, about 5-7 minutes. Next, add lemongrass (entire stalks – cut/bend them as necessary to fit into the pot), tomato paste, star anise, sliced ginger and cinnamon stick. Sauté for about 30 seconds, stirring constantly.

  7. Vietnamese Venison Stew Recipe
    Cut or bend the whole lemongrass stalks to fit them in the pot. (Jenny Nguyen-Wheatley photo)

  8. Add coconut juice, crushed garlic, chili powder, paprika, apple cider vinegar, and return the browned venison to the pot. Add enough water to submerge all ingredients. Scrape the bottom of the pot with a wooden/plastic spoon. Bring to a boil, then take off heat. Cover the pot with foil, place the lid on top of the foil and braise in a 350-degree oven for 2 hours to 2 hours and 30 minutes until tender; time will depend on the age of the deer.

    If cooking a whole shoulder, shred the meat when tender and return to the stew.

  9. Vietnamese Venison Stew Recipe
    Use a wooden spoon to scrape up any brown bits on the bottom of the pot. (Jenny Nguyen-Wheatley photo)

  10. Thirty minutes before the venison finishes cooking, discard the foil and add carrots and potatoes. Return the lid and continue cooking until “vegetables” and meat become tender. If the stew is too loose, simmer uncovered on the stovetop to reduce the sauce.

  11. Vietnamese Venison Stew Recipe
    Add diced carrots and potatoes to venison stew about 30 minutes before the meat is done. (Jenny Nguyen-Wheatley photo)

  12. Season venison stew to taste with fish sauce, salt, pepper and chili. Discard lemongrass, sliced ginger, star anise, cinnamon stick and bones (if any) before serving with Vietnamese-French bread or other crusty bread on the side.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Fundamentals of the Bow Selection

Fundamentals of the Bow Selection

On this edition of "On Target," Pat Hogan highlights the importance of applying the fundamentals of the draw cycle when it comes to the bow you select.

Deer Factory: Northern Climate Warm-Season Food Plots

Deer Factory: Northern Climate Warm-Season Food Plots

Dr. James Kroll and Pat Hogan discuss warm-season food plots on this deer factory in Minnesota.

September Black Hills Whitetail Hunt

September Black Hills Whitetail Hunt

Gordon Whittington is hunting Eastern Wyoming with his crossbow where he encounters a fast moving situation.

Alternative Season Whitetail Hunt

Alternative Season Whitetail Hunt

Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver.

See More Popular Videos

Trending Articles

To hear many serious trophy bowhunters tell it, Kentucky must be a figment of someone's fertile United States

Best Spots for Bowhunting Kentucky Trophy Bucks

Gordon Whittington - July 21, 2016

To hear many serious trophy bowhunters tell it, Kentucky must be a figment of someone's...

Good location is just part of the equation. Scouting

The Best Summer Trail Camera Strategy

Tony J. Peterson

Good location is just part of the equation.

Here's how to crack the summer code. Early Season

3 Types of Late-Summer Bucks & How to Hunt Them

Garrett Tucker

Here's how to crack the summer code.

Understanding what deer eat and how they adjust their diets to meet changing nutritional requirements will not only increase your chances of harvesting a good buck, but also your enjoyment of whitetail hunting. Land Management

What Do Deer Eat?

Dr. James C. Kroll

Understanding what deer eat and how they adjust their diets to meet changing nutritional...

See More Trending Articles

More Venison Recipes

Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe. Venison Recipes

Iconic Venison Backstrap Recipe

Chef Derek St. Romain

Learn how to properly cook the finest cut of venison with this simple venison backstrap...

Thanksgiving means mashed potatoes, stuffing, rolls ... and venison! Venison Recipes

5 Festive Venison Recipes for Thanksgiving

North American Whitetail Online Staff

Thanksgiving means mashed potatoes, stuffing, rolls ... and venison!

Whether you cook it around a smoldering campfire or over a charcoal grill, this Braai'ed Deer Heart Recipe is a good one to add to your after-the-hunt rituals. Venison Recipes

Braai'ed (Grilled) Deer Heart Recipe

Jenny Nguyen-Wheatley

Whether you cook it around a smoldering campfire or over a charcoal grill, this Braai'ed Deer...

Anyone that has prepared venison neck before will tell you the best way is to smoke the meat and then cook it in wine. Venison Recipes

Cajun Smoked Venison Neck Recipe

Chef Derek St. Romain

Anyone that has prepared venison neck before will tell you the best way is to smoke the meat...

See More Venison Recipes

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.