Embrace the Rustic Charm of Venison Stew
Hey there, fellow foodies! Today, we’re venturing into the wild with a recipe that’s sure to warm you up from the inside out – Venison Stew.
There’s something undeniably rugged and rustic about venison, and this hearty stew is the perfect way to showcase its rich flavor and tender texture. With a hearty mix of root vegetables, aromatic herbs, and succulent chunks of venison, it’s a dish that’s as satisfying to make as it is to eat.
Imagine the scene: a bubbling pot of stew, filled with tender pieces of venison, carrots, potatoes, and onions, all simmering away in a fragrant broth infused with garlic, thyme, and bay leaves. Each spoonful is a taste of the great outdoors – hearty, flavorful, and utterly delicious.
But what makes Venison Stew truly special is its connection to nature. Whether you’re a seasoned hunter or simply appreciate the wild flavors of game meat, this stew is a celebration of the natural world and all it has to offer.
So, whether you’re cozied up by the fireplace after a long day of hunting or simply craving a taste of the wild, Venison Stew is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the rustic charm of homemade stew!
Venison Stew
Ingredients
- 2 pounds venison stew meat cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 3 potatoes peeled and diced
- 2 celery stalks chopped
- 8 cups beef or venison broth
- 1 cup red wine optional
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour for thickening, optional
- Chopped fresh parsley for garnish (optional)
Instructions
- In your Dutch oven, heat the vegetable oil over medium-high heat. Add the venison stew meat and brown it on all sides. Remove the browned venison from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Return the browned venison to the pot. Add the sliced carrots, diced potatoes, and chopped celery. Mix well with the sautéed onions and garlic.
- Pour in the beef or venison broth and red wine (if using). Stir to combine.
- Add the bay leaves, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir again.
- Bring the stew to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 1.5 to 2 hours, or until the venison is tender and the flavors meld together. Remove and discard the bay leaves.
- About 10 minutes before serving, stir in the frozen peas.
- If you want to thicken the stew, you can create a slurry by mixing 2 tablespoons of all-purpose flour with a few tablespoons of water until smooth. Stir the slurry into the stew and simmer for an additional 10-15 minutes to thicken the broth.
- Taste the stew and adjust the seasonings with more salt and pepper if needed.
- Serve the Venison Stew hot, garnished with chopped fresh parsley if desired.
