Go Back
Print Recipe
5 from 1 vote

Grilled Venison, Tomato, Pepper and Corn Stew

Course: Soup
Keyword: venison recipes


  • Grill


  • 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


  • 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.