Venison stew is the ultimate comfort food for game lovers—rich, deeply flavorful, and perfect for showcasing lean, robust venison. This recipe yields a hearty, aromatic stew that tenderizes the meat through slow cooking.
Here’s a comprehensive guide, including tips for handling venison’s unique qualities.
Hearty Venison Stew
*Serves: 6-8 | Prep: 30 min | Cook: 2.5 – 3 hours*
Ingredients
For the Stew:
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2 lbs (900g) venison stew meat (shoulder, shank, or hindquarter), cut into 1.5-inch cubes
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3 tbsp all-purpose flour
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1 tsp each salt and black pepper
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3 tbsp olive oil or bacon fat (divided)
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1 large yellow onion, diced
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3 cloves garlic, minced
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3 tbsp tomato paste
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1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional broth
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4 cups beef stock or venison stock (low-sodium preferred)
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2 bay leaves
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4 sprigs fresh thyme (or 1 tsp dried)
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1 tbsp Worcestershire sauce
Vegetables:
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3 large carrots, cut into 1-inch chunks
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3 celery stalks, cut into 1-inch chunks
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1 lb baby potatoes or Yukon Golds, halved or quartered
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1 cup frozen peas (added at the end)
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Optional: 8 oz mushrooms (cremini or wild), halved
For Finishing:
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2 tbsp chopped fresh parsley
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1 tsp balsamic or red wine vinegar (brightens flavor)
Instructions
1. Prep & Brown the Venison:
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Pat the venison cubes very dry with paper towels. This is crucial for a good sear.
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Toss meat with flour, salt, and pepper.
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Heat 2 tbsp oil/fat in a large, heavy pot (Dutch oven) over medium-high heat. Brown the meat in batches without crowding. Get a deep brown crust on at least two sides. Transfer to a plate.
2. Build the Base:
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In the same pot, add remaining oil. Sauté onion, carrots, and celery for 5-7 mins until softened.
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Add garlic and tomato paste; cook for 1 minute until fragrant.
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Deglaze: Pour in the red wine, scraping up all the browned bits from the bottom. Let it simmer and reduce by half.
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Return the browned venison (and any juices) to the pot.
3. Slow Cook:
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Add beef stock, bay leaves, thyme, and Worcestershire. Bring to a gentle boil.
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Reduce heat to low, cover, and simmer gently for 1.5 hours.
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After 1.5 hours, add the potatoes (and mushrooms if using). Continue to simmer, covered, for another 45-60 minutes, or until venison and potatoes are fork-tender.
4. Final Touches:
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Stir in frozen peas and cook for 5 more minutes.
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Remove bay leaves and thyme sprigs.
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Stir in the balsamic vinegar and parsley. Taste and adjust seasoning with more salt and pepper if needed. The stew should be thick and glossy. If it’s too thin, you can simmer uncovered for 10-15 mins or make a quick slurry of 1 tbsp cornstarch + 2 tbsp cold water to stir in.
Key Tips for Perfect Venison Stew
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The Lean Factor: Venison is very lean. Avoid overcooking once tender, as it can become dry. The long, moist, gentle simmer is key.
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Browning is Non-Negotiable: This builds the fond (browned bits) = deep flavor. Don’t skip this step.
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“Gamey” Taste? Proper field dressing and soaking the meat in buttermilk or salted water overnight can mellow it. In the stew, the acid from wine and tomato paste balances the flavor beautifully.
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Cooking Vessel: Use a heavy-bottomed Dutch oven for even heat and to prevent burning.
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Make Ahead: Like most stews, this tastes even better the next day as flavors meld.
Serving Suggestions
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Serve in deep bowls with a crusty loaf of sourdough or Irish soda bread for soaking up the broth.
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Excellent with a side of buttery egg noodles or creamy mashed potatoes.
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Garnish with extra parsley or a sprinkle of crispy fried shallots.
Wine Pairing: A glass of the same dry red wine used in the stew (Syrah, Malbec) or a dark Belgian ale.
Enjoy your delicious, soul-warming meal! It’s a fantastic way to honor the harvest and feed a crowd.