Deer Stew Recipe
Deer Stew Recipe
Table of Contents
Deer Stew Recipe
This rich and comforting Deer Stew recipe features tender venison slow-cooked with vegetables and aromatic herbs. Perfect for chilly evenings, this stew delivers a delicious, hearty meal that is full of flavor and nutrition. Whether you’re a seasoned hunter or new to cooking with venison, this Deer Stew recipe will help you make the most of the lean and flavorful meat. Learn how to make this classic venison stew from scratch, using simple ingredients that bring out the best in the deer meat.
Description:
Looking for a hearty, flavorful stew that showcases venison’s unique taste? This Deer Stew Recipe is a must-try! Venison, with its deep, earthy flavor, is the star of the dish, but it’s complemented by a variety of vegetables and savory herbs. Simmered slowly in a rich broth, this stew is a perfect balance of flavors and textures that’s perfect for cold-weather meals or family gatherings.
The key to a successful venison stew lies in the preparation. First, venison chunks are browned in hot oil to enhance their flavor, then simmered in a fragrant broth made with beef or vegetable stock. Vegetables like carrots, onions, and potatoes are added for depth, and bay leaves, garlic, and thyme infuse the stew with incredible aroma. The result is a warming and satisfying stew that’s perfect for pairing with crusty bread or a light salad.
Venison is a lean meat, so it’s essential to cook it gently to keep it tender and juicy. This stew’s slow-cooked method ensures the venison absorbs the flavors of the herbs and vegetables, making each bite a comforting experience. Whether you’re using fresh deer meat or frozen venison, this stew is versatile and forgiving, making it an excellent choice for both experienced cooks and beginners.
This Deer Stew Recipe makes a great dish for any occasion, from cozy weeknight dinners to hearty meals after a day of hunting. It’s full of protein and low in fat, so it’s a nutritious choice for anyone looking to enjoy a rich, wholesome meal without the guilt. With its balance of savory, earthy flavors, it’s sure to become a family favorite. The recipe also works well with wild boar or elk if you’re looking to experiment with different types of game meat.
This Deer Stew recipe includes an optional ingredient to thicken the stew and add extra depth, so feel free to adjust it to your liking. Additionally, tips for using a slow cooker or pressure cooker are included to save time without sacrificing flavor.
Ingredients:
- 2 lbs venison stew meat (cubed)
- 3 tablespoons olive oil (for browning)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 cup red wine (optional, for added depth)
- 4 cups beef or vegetable broth
- 1 bay leaf
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley (for garnish)
Instructions:
- Brown the Venison:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the venison cubes in batches (do not overcrowd the pan) and brown all sides. This step is crucial for enhancing the flavor. Remove the venison and set it aside. - Sauté the Aromatics:
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant. - Deglaze the Pot:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This step adds flavor to the stew. - Add the Broth and Vegetables:
Return the browned venison to the pot. Add the beef or vegetable broth, carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir well to combine. - Simmer the Stew:
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 1.5-2 hours, stirring occasionally. The venison should be tender, and the flavors will meld together beautifully. - Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry. Add it to the stew during the last 15 minutes of cooking and stir until thickened. - Season and Serve:
Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh chopped parsley for a burst of color and flavor. - Enjoy:
Serve the deer stew recipe hot, paired with warm crusty bread or a side salad for a complete meal.
Notes:
- Slow Cooker Variation: For a hands-off approach, brown the venison and sauté the onions and garlic in a skillet before transferring everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or until the meat is tender.
- Pressure Cooker Variation: If you’re in a hurry, use a pressure cooker. Brown the venison and sauté the aromatics as usual, then cook under high pressure for about 35 minutes. Allow the pressure to release naturally.
- Adjust to Taste: Feel free to adjust the vegetables based on what you have on hand. Turnips, parsnips, or mushrooms are great additions.
- Freezing: This stew freezes well. Store in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stovetop.
Deer Stew Recipe
Ingredients
- 2 lbs venison stew meat cubed
- 3 tablespoons olive oil for browning
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 celery stalks chopped
- 1 cup red wine optional, for added depth
- 4 cups beef or vegetable broth
- 1 bay leaf
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour optional, for thickening
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the venison cubes in batches (do not overcrowd the pan) and brown all sides. This step is crucial for enhancing the flavor. Remove the venison and set it aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This step adds flavor to the stew.
- Return the browned venison to the pot. Add the beef or vegetable broth, carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 1.5-2 hours, stirring occasionally. The venison should be tender, and the flavors will meld together beautifully.
- If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry. Add it to the stew during the last 15 minutes of cooking and stir until thickened.
- Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh chopped parsley for a burst of color and flavor.
- Serve the deer stew hot, paired with warm crusty bread or a side salad for a complete meal.
Notes
- Slow Cooker Variation: For a hands-off approach, brown the venison and sauté the onions and garlic in a skillet before transferring everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or until the meat is tender.
- Pressure Cooker Variation: If you’re in a hurry, use a pressure cooker. Brown the venison and sauté the aromatics as usual, then cook under high pressure for about 35 minutes. Allow the pressure to release naturally.
- Adjust to Taste: Feel free to adjust the vegetables based on what you have on hand. Turnips, parsnips, or mushrooms are great additions.
- Freezing: This stew freezes well. Store in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stovetop.
