Grilled Venison, Tomato, Pepper and Corn Stew

This is a lighter stew I prepare during summer, when corn and tomatoes are in season and at the peak of flavor. Fire up the grill, sear the meat and vegetables, and simmer in a savory stock.

Because this is quicker than a normal version of a stew, use better cuts of venison.

To remove seeds from tomatoes, cut widthwise in half, and place your fingers into the open halves, removing the seeds.

Print Recipe
5 from 1 vote

Grilled Venison, Tomato, Pepper and Corn Stew

Course: Soup
Keyword: venison recipes

Equipment

  • Grill

Ingredients

  • 2 pounds venison sirloin, top round or "better" cuts, trimmed of fat and sinew
  • salt and pepper
  • 3 ears fresh sweet corn, shucked
  • 3 red bell peppers, quartered and seeded
  • 1 large sweet yellow onion, sliced into thick slices
  • ¼ cupe olive oil
  • 2 tablespoons red wine vinegar
  • 4 large tomatoes, halved and seeded
  • quarts chicken broth
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano leaves
  • 2 tablespoons fresh parsley leaves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place venison between plastic wrap or in a zipper-lock bag, and pound lightly until very thin. Season with salt and pepper, and place in a large bowl. Place corn, peppers and onion in the bowl. Drizzle olive oil and red wine vinegar, and toss to coat all. While tossing, season with additional salt and pepper.
  • Place venison, corn, peppers, onion and tomatoes on a white-hot grill and grill on all sides of each. Remove venison when just cooked, and allow to cool before slicing into 1-inch thick strips.
  • Remove corn kernels from cob, dice peppers, tomatoes and onions, and place in a stock pot. Add chicken broth, garlic and oregano. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 10 minutes. Add venison and parsley, and heat for 1 minute. Season to taste with salt and pepper.

2 Comments

  1. Tom Hartland on August 21, 2019 at 8:24 pm


    Made this one tonight! Most out of our own garden and freezer! The kiddos absolutely loved it – “you will be making this again daddy!”

    Highly recommend for a late summer meal when you are craving stews on chilly autumn evenings, but still holding on to summer.

    • Scott Leysath on August 22, 2019 at 10:56 am

      Tom, that’s great!

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