Venison Pumpkin Stew 

Pumpkin Stew


2 lbs venison stew meat, cut into 1 inch cubes

3 tbsp vegetable oil, divided

1 cup water

3 large potatoes, peeled and cubed

4 carrots, sliced

1 large green bell pepper, chopped

4 cloves garlic, minced

1 onion, chopped

2 tsp salt

1/2 tsp ground black pepper

1 (14.5 ounce) can whole peeled tomatoes, chopped

2 tbsp beef bouillon granules

1 pumpkin


Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place venison in the saucepan and cook until evenly brown.Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.

Dissolve the bouillon into the venison mixture. Stir in the tomatoes.

Preheat oven to 325 degrees F (165 degrees C)

Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the venison mixture. Brush outside of the pumpkin with remaining oil.

Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Back to Venison Stew Page from Venison Pumpkin Stew

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