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Venison Stew

Venison Stew is a rustic and hearty dish that celebrates the bold and gamey flavors of venison, a lean and flavorful meat sourced from the wilderness. This comforting stew features tender pieces of venison, a medley of earthy root vegetables, and aromatic herbs and spices, all slow-cooked to perfection in a savory broth. The slow simmering process allows the flavors to meld, resulting in a rich and satisfying stew that evokes the spirit of the outdoors. Whether served as a hearty main course or a special occasion dish, Venison Stew offers a taste of the wilderness in every bite. The combination of venison and rustic ingredients creates a harmonious and hearty medley of flavors and textures, making it a cherished favorite for those seeking a robust and adventurous bowl of goodness. Savor the warmth and depth of flavors in this classic stew, perfect for embracing the essence of wild game cuisine.
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Course Stews
Cuisine American

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.

Notes

This Venison Stew is a hearty and flavorful dish with tender venison and a variety of vegetables, simmered in a rich and savory broth. It's perfect for a satisfying and warming meal. Enjoy!
Keyword Venison Stew