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Updated: Sep 21, 2021

Venison Steak Recipe with Lowcountry Oyster Stew
Photo by Larry White

This is one of my favorite dishes to cook for friends and family on a cold day. The creamy stew is a rendition of a dish I learned while cooking at Peninsula Grill under the great Southern Chef Robert Carter in Charleston, SC. It's simple enough to be served as casual fare, but with a few presentation tweaks it's a perfect dish for a special occasion. Serve with your favorite rice, roasted potatoes or creamy grits.

If you can get your hands on some fresh oysters, those are obviously the best to use. However some grocery stores carry fresh pre-shucked oysters that work just fine. You can also find high quality canned pre-cooked oysters in specialty grocery stores as well.


  • 4 - venison steaks cooked to your liking

  • 4 - slices smoky bacon, 1/4 inch dice

  • 1/4 cup - sweet onion, finely chopped

  • 1/4 cup - bell pepper, small dice

  • 1 tablespoon - fresh garlic, minced

  • 1/4 cup - leaks, white part thinly sliced

  • 1 teaspoon fresh thyme leaves

  • 1 cup venison stock, chicken stock or veal stock

  • 1/2 cup heavy cream

  • salt and pepper to taste

  • 24 shucked oysters w/ liqour

  • hot sauce (optional)

  • toasted benne seeds or sesame seeds for garnish (optional)


  1. In a medium sized pot over medium heat, cook the bacon until the fat has rendered and the bacon has started to brown. Add the onions and garlic and cook for 3 minutes. Add the leeks and bell peppers and cook for 2 minutes.

  2. Add the stock, heavy cream and thyme. Bring to a simmer over medium high heat. Adjust the heat and cook at a slow simmer until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper to taste. Add hot sauce to taste if using. Turn off the heat and add the oysters to the sauce. Stir gently to combine and let sit off of the heat for about 3 minutes, just enough to cook the oysters


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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