Venison Stew Recipe
This venison stew is an absolute fave because it transforms a chilly evening into a cozy gathering with its hearty and rich flavors. The combination of red wine and aromatic herbs creates this soul-warming dish that feels both rustic and gourmet, perfect for impressing your friends or just treating yourself to some culinary comfort.
As a person who adores flavorful, robust dishes, I would call venison stew the ultimate comfort food. The essence of venison is brought out beautifully in a dish that calls for far more than a mere handful of ingredients, the majority of which are basic staples of any kitchen.
This is a dish best enjoyed with company, for it produces a quantity that could easily feed a small gathering. As I type, the scent of this medley of basic flavors wafts through the not-so-silent confines of my apartment.
Ingredients
Venison:
Protein that is low in fat; lean; rich in iron and B vitamins.
Olive oil:
Fat that is good for your heart; supplies antioxidants; improves taste.
Onion:
Provides depth; natural sweetness; source of vitamin C and fiber.
Garlic:
Properties that make the material antimicrobial; adds an olfactory element; contains allicin, which is beneficial for cardiovascular health.
Carrots:
Color and sweetness; high in beta-carotene; promotes eye health and immunity.
Celery:
Provides a satisfying crunch without the calories; an excellent source of vitamins K and C.
Potatoes:
Food that provides solace; carbohydrates that offer energy; a source of potassium and vitamin B.
Red wine:
Increases the vibrancy; increases the richness of taste; consists of resveratrol, a compound that promotes heart health.
Ingredient Quantities
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 medium potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 1 cup peas (optional, add near the end of cooking)
- Fresh parsley, chopped (for garnish)
Instructions
1. In a big saucepan or Dutch oven, pour in the olive oil and set the heat to medium-high. When the oil is hot, add the venison cubes. If your pot isn’t large enough, work in batches to ensure the meat gets adequate space to brown. Don’t rush this step; it takes a few minutes. Turn the meat as necessary so that all sides get good color. Once the venison is browned, remove it and set it aside.
2. In the identical pot, add the diced onion and brown it until it is translucent. Add the pressed garlic and sauté for another minute.
3. Add the sliced carrots, celery, and potatoes. Cook, stirring occasionally, for about 5 minutes.
4. Put the browned venison back in the pot. Add the beef broth, red wine, and tomato paste. Stir well to combine all the components.
5. The pot needs to have the following flavorings added to it:
– Dried thyme
– Dried rosemary
– Bay leaves
Add these ingredients, plus salt and pepper, to the pot, and you’ve got a base for an aromatic soup.
6. Let the stew come to a gentle boil, then reduce the heat and let it simmer. Cover the pot and simmer the stew for about
1.5 to 2 hours, or until the venison and vegetables are tender.
7. For a thicker stew, whisk the flour with a small amount of water to create a slurry. Stir it into the stew and simmer for another 10-15 minutes, or until it reaches your desired thickness.
8. Stir the peas into the stew during the last 10 minutes of cooking.
9. Before serving, remove the bay leaves from the stew. If necessary, taste and adjust the seasoning.
10. Serve the venison stew piping hot, with the freshly chopped parsley for the garnish.
Equipment Needed
1. Large saucepan or Dutch oven
2. Wooden spoon or spatula
3. Tongs
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Small bowl (for slurry)
9. Whisk
10. Ladle
FAQ
- Can I use a different type of meat instead of venison?Certainly! You can use beef or lamb in place of venison in this stew. Cooking times may need to be adjusted depending on the kind of meat you’re using.
- What can I use as a substitute for red wine?You can replace wine with an equal amount of either extra beef broth or grape juice if you prefer a non-wine option. You will get a similar depth of flavor either way.
- How can I thicken the stew without flour?To avoid using flour, you can mash some of the cooked potatoes or carrots and use them to thicken the stew naturally.
- Can I make this stew in a slow cooker?This stew can indeed be made in a slow cooker. First, sauté the onions and garlic in a pan. Then, combine all ingredients in the slow cooker. Cook on low for 6-8 hours or until the venison is tender.
- Is it necessary to brown the venison before adding it to the stew?You don’t have to brown the venison to make it taste good, but if you can take the time to do it, the flavor is enhanced. The reason it is more flavorful is that you are creating a crust, mainly with the surface proteins.
- How long should I simmer the stew on the stovetop?Cook the stew on low heat for about 2 to 3 hours to ensure that the venison becomes tender and the flavors meld together.
- Can I freeze the venison stew for later?Certainly! This stew freezes well. Let it cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. When you are ready to eat it, thaw it in the refrigerator. Don’t worry if you forget to take it out; it will keep for days in the fridge. To reheat, you can do so either on the stovetop or in a microwave.
Substitutions and Variations
2 pounds venison, cut into 1-inch dice
Use beef or lamb instead of ground pork for a flavor profile all your own.
1 cup of red wine
If you are avoiding alcohol, you can substitute with more beef broth or grape juice.
1 tablespoon of paste made from tomatoes
If you want a slightly sweeter taste, use 2 tablespoons of ketchup instead.
1 tsp dried thyme
Use 1 teaspoon of Italian seasoning or dried oregano in place of the omitted ingredient.
2 cups broth, beef
If you want a flavor that’s not as robust, substitute chicken or vegetable broth for the water.
Pro Tips
1. Marinate the Venison: For enhanced flavor and tenderness, consider marinating the venison in red wine, olive oil, and herbs (such as thyme and rosemary) for a few hours or overnight in the refrigerator before cooking.
2. Sear the Meat Properly: Ensure the venison cubes are patted dry with paper towels before browning them. This will help achieve a better sear and deepen the flavor. Avoid overcrowding the pot to allow proper browning.
3. Use Quality Red Wine: Opt for a good quality dry red wine that you enjoy drinking, as it will enhance the overall taste of the stew.
4. Layer the Seasoning: Add additional herbs and adjust seasoning throughout the cooking process. Taste the stew halfway through and again just before serving to ensure a well-balanced flavor.
5. Rest the Stew: After cooking, allow the stew to rest for about 10-15 minutes off the heat before serving. This resting time allows the flavors to meld together and results in a richer taste.
Venison Stew Recipe
My favorite Venison Stew Recipe
Equipment Needed:
1. Large saucepan or Dutch oven
2. Wooden spoon or spatula
3. Tongs
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Small bowl (for slurry)
9. Whisk
10. Ladle
Ingredients:
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 medium potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 1 cup peas (optional, add near the end of cooking)
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a big saucepan or Dutch oven, pour in the olive oil and set the heat to medium-high. When the oil is hot, add the venison cubes. If your pot isn’t large enough, work in batches to ensure the meat gets adequate space to brown. Don’t rush this step; it takes a few minutes. Turn the meat as necessary so that all sides get good color. Once the venison is browned, remove it and set it aside.
2. In the identical pot, add the diced onion and brown it until it is translucent. Add the pressed garlic and sauté for another minute.
3. Add the sliced carrots, celery, and potatoes. Cook, stirring occasionally, for about 5 minutes.
4. Put the browned venison back in the pot. Add the beef broth, red wine, and tomato paste. Stir well to combine all the components.
5. The pot needs to have the following flavorings added to it:
– Dried thyme
– Dried rosemary
– Bay leaves
Add these ingredients, plus salt and pepper, to the pot, and you’ve got a base for an aromatic soup.
6. Let the stew come to a gentle boil, then reduce the heat and let it simmer. Cover the pot and simmer the stew for about
1.5 to 2 hours, or until the venison and vegetables are tender.
7. For a thicker stew, whisk the flour with a small amount of water to create a slurry. Stir it into the stew and simmer for another 10-15 minutes, or until it reaches your desired thickness.
8. Stir the peas into the stew during the last 10 minutes of cooking.
9. Before serving, remove the bay leaves from the stew. If necessary, taste and adjust the seasoning.
10. Serve the venison stew piping hot, with the freshly chopped parsley for the garnish.