Venison Stew Recipe
venison stew recipe
Table of Contents
Venison Stew Recipe
This hearty venison stew recipe is the perfect comfort food for colder months, offering rich flavors from tender venison, vegetables, and a flavorful broth. Easy to prepare, this recipe combines simple ingredients to create a savory and satisfying meal that will impress your family and guests. Whether you’re an experienced cook or just starting out, this venison stew recipe is guaranteed to deliver mouthwatering results.
Description:
Venison stew recipe is a rustic and delicious dish that features the natural richness of venison, a lean, flavorful meat that’s ideal for slow cooking in a stew. This venison stew recipe is a perfect way to utilize venison, which is known for being leaner than beef but still rich in flavor. The slow
cooked nature of the stew allows the meat to become incredibly tender, absorbing the flavors of the aromatic vegetables and savory herbs.
The key to a great venison stew recipe is all in the preparation. Marinating the venison beforehand can help tenderize the meat, and a good quality stock or broth will elevate the flavor of the stew. Vegetables like carrots, potatoes, and onions add texture, while herbs such as thyme, bay leaves, and rosemary provide depth to the dish. The stew is simmered until the meat is melt in your mouth tender, making it a perfect meal to warm up with on chilly evenings.
This recipe is not only easy to make but also offers a great way to enjoy lean game meat, packed with protein. It is also a versatile dish, and you can adapt it to your taste by adding your favorite vegetables or adjusting the seasoning. It pairs wonderfully with crusty bread or mashed potatoes, making it a complete meal.
Venison is a low fat meat that is high in protein, making this stew both a healthy and flavorful option. The hearty vegetables provide fiber, vitamins, and minerals, while the rich broth offers a savory base. For those seeking comfort food with a nutritious twist, this venison stew recipe is the perfect solution.
Whether you’re making it for a family dinner or preparing a meal for a gathering, this venison stew will surely become a favorite. The recipe is easy to follow, and with just a few simple ingredients, you can create a warming and delicious meal.
Ingredients:
- 2 pounds venison stew meat (cubed)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 2 cups beef or venison broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 teaspoon rosemary (fresh or dried)
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon cornstarch (optional for thickening)
Instructions:
- Prepare the venison: Start by patting the venison stew meat dry with paper towels. This will help the meat brown better when searing. Season the meat with salt and pepper.
- Brown the venison: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium high heat. Add the venison in batches, ensuring not to overcrowd the pan. Brown the meat on all sides for about 5-7 minutes per batch. Once browned, remove the venison and set it aside.
- Sauté the vegetables: In the same pot, add another tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
- Deglaze the pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This adds a lot of flavor to the stew.
- Combine ingredients: Return the browned venison to the pot. Add the tomato paste, carrots, potatoes, thyme, rosemary, bay leaf, Worcestershire sauce (if using), and broth. Stir everything together.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together. Stir occasionally to ensure the stew doesn’t stick to the bottom.
- Optional thickening: If you’d like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this mixture into the stew during the last 10 minutes of cooking. This will help thicken the broth.
- Taste and adjust: Before serving, taste the stew and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve and enjoy: Ladle the venison stew into bowls and serve hot. This stew pairs beautifully with a slice of crusty bread or mashed potatoes.
Notes:
- Venison preparation: If you have time, marinate the venison overnight in a mixture of red wine, olive oil, and herbs to enhance its flavor and tenderness.
- Substitutes: If venison is unavailable, you can use beef stew meat as a substitute. However, venison offers a unique, gamey flavor that enhances the stew.
- Vegetable variations: You can add other vegetables like parsnips, celery, or peas to the stew for extra texture and flavor.
- Leftovers: This venison stew makes excellent leftovers. It tastes even better the next day after the flavors have had time to meld.
Venison Stew Recipe
Ingredients
- 2 pounds venison stew meat cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled and chopped
- 2 medium potatoes peeled and diced
- 2 cups beef or venison broth
- 1 cup red wine optional, but recommended for depth of flavor
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 teaspoon rosemary fresh or dried
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon cornstarch optional for thickening
Instructions
- Prepare the venison: Start by patting the venison stew meat dry with paper towels. This will help the meat brown better when searing. Season the meat with salt and pepper.
- Brown the venison: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium high heat. Add the venison in batches, ensuring not to overcrowd the pan. Brown the meat on all sides for about 5-7 minutes per batch. Once browned, remove the venison and set it aside.
- Sauté the vegetables: In the same pot, add another tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
- Deglaze the pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This adds a lot of flavor to the stew.
- Combine ingredients: Return the browned venison to the pot. Add the tomato paste, carrots, potatoes, thyme, rosemary, bay leaf, Worcestershire sauce (if using), and broth. Stir everything together.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together. Stir occasionally to ensure the stew doesn’t stick to the bottom.
- Optional thickening: If you’d like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this mixture into the stew during the last 10 minutes of cooking. This will help thicken the broth.
- Taste and adjust: Before serving, taste the stew and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve and enjoy: Ladle the venison stew into bowls and serve hot. This stew pairs beautifully with a slice of crusty bread or mashed potatoes.
Notes
- Venison preparation: If you have time, marinate the venison overnight in a mixture of red wine, olive oil, and herbs to enhance its flavor and tenderness.
- Substitutes: If venison is unavailable, you can use beef stew meat as a substitute. However, venison offers a unique, gamey flavor that enhances the stew.
- Vegetable variations: You can add other vegetables like parsnips, celery, or peas to the stew for extra texture and flavor.
- Leftovers: This venison stew makes excellent leftovers. It tastes even better the next day after the flavors have had time to meld.
