Venison Stew
Venison Stew combines tender browned venison with hearty root vegetables and a rich savory broth.Carrots, potatoes, onions, and mushrooms provide texture, color, and natural sweetness.Garlic, thyme, rosemary, and bay leaves create a warm, aromatic flavor.A small amount of tomato paste adds richness and depth to the stew.Slow simmering allows the venison to become tender and flavorful.Serve this rustic stew with crusty bread for a satisfying comfort-food dinner.
Ingredients
For the Stew
- 2 pounds (900 g) venison stew meat, cut into 1½-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 ounces (225 g) mushrooms, sliced
- 2 tablespoons tomato paste
- 3 cups beef or venison stock
- 1½ pounds potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For Garnishing
- 2 tablespoons fresh parsley, chopped
- Fresh thyme, optional
Instructions
Prepare the Venison
- Pat the venison pieces completely dry with paper towels. This helps them brown properly.Season the meat with salt and freshly ground black pepper.
Brown the Venison
- Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven or stew pot over medium-high heat.Add the venison in batches. Avoid overcrowding the pot.Brown the pieces for approximately 2–3 minutes per side, until they develop a deep brown exterior.Transfer the browned venison to a plate.
Sauté the Vegetables
- Add the remaining olive oil to the pot if needed.Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the mushrooms and cook for another 3–4 minutes.
Add Garlic and Tomato Paste
- Add the minced garlic and cook for about 30 seconds.Stir in the tomato paste and cook for another 1–2 minutes. This helps caramelize the tomato paste and adds extra depth to the stew.
Deglaze the Pot
- If using red wine, pour it into the pot and scrape the bottom with a wooden spoon to release the browned bits.Allow the wine to simmer for approximately 3–5 minutes.If you prefer not to use wine, simply use some of the stock instead.
Return the Venison
- Return the browned venison and any accumulated juices to the pot.Add the stock, bay leaves, thyme, rosemary, and Worcestershire sauce.Stir well.
Add the Potatoes
- Add the potato chunks during the final 35–45 minutes of cooking.Continue simmering until both the venison and potatoes are tender.
Thicken the Stew
- If you prefer a thicker gravy, mix the flour with cold water in a small bowl until smooth.Stir the slurry gradually into the simmering stew.Cook for another 5–10 minutes, stirring occasionally, until the broth thickens.
Garnish and Serve
- Turn off the heat and allow the stew to rest for about 5 minutes.Garnish with fresh parsley and thyme.Serve hot with crusty bread or your favorite side dish.
Notes
- Venison cut: Stew meat from the shoulder or other suitable braising cuts works well.
- Dry the meat: Patting the venison dry helps create better browning.
- Batch cooking: Brown the meat in batches rather than overcrowding the pot.
- Wine: Red wine is optional but adds depth and richness.
- Stock: Beef, venison, or another rich stock can be used.
- Vegetables: Parsnips, turnips, or rutabaga can be added.
- Thickening: Flour is optional; reducing the liquid naturally also thickens the stew.
- Resting: Letting the stew rest briefly before serving helps the flavors settle.