Venison Stew
User Reviews
5
Venison Stew
Description
This Venison Stew starts by browning seasoned venison pieces in olive oil, creating a seared exterior that enhances flavor. Aromatic diced onion, celery, and minced garlic are cooked until softened, then flour is added and lightly browned to thicken the stew. Tomato paste, red wine, chicken broth, fresh thyme sprigs, and bay leaves join the pot alongside the browned meat, forming a flavorful braise.
The stew simmers covered for an hour to tenderize the meat, after which quartered new potatoes and sliced carrots are added and cooked until soft. Frozen peas finish the dish, adding brightness and a tender contrast to the rich venison. The result is a robust, savory stew with complex layers contributed by wine, herbs, and slow cooking.
Venison has a smooth, firm texture and an earthy taste influenced by the animal's diet. To reduce gamey notes, soaking venison in milk for two days before cooking is suggested. This stew serves about eight, with 1½ cups per serving, and pairs well as a filling main course for cooler weather.
Leftovers keep well refrigerated for up to four days, and the stew tastes better after resting a day. For freezing, omit potatoes to avoid graininess, adding them fresh when reheating. Use quality dry red wines such as Côtes du Rhône or Pinot Noir for the best flavor, or substitute extra chicken broth if preferred.
Ingredients
- 1 (3 pound) venison roast cut into 1½ -inch cubes
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons olive oil divided
- 2 onion diced
- 2 celery finely chopped, ribs
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine or chicken broth (see note 2, dry
- 2 cups chicken broth
- 5 prigs thyme or 1 teaspoon dried (see note 3, fresh
- 2 bay leaf
- 1 1/2 pounds potato scrubbed and quartered, new
- 4 carrot peeled and sliced
- 1 cup peas frozen
Instructions
- Pat venison pieces dry with paper towels and season with salt and pepper. In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-high heat until just smoking. Add half the meat and cook in a single layer without moving until browned on one side, about 5 minutes.
- Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of olive oil and repeat with remaining venison. Transfer to the bowl.
- Heat the last tablespoon of olive oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in flour and cook until lightly browned, about 2 minutes. To the pot, add tomato paste, red wine, chicken broth, thyme, bay leaves, and browned venison with accumulated juices, scraping up any browned bits on the bottom of the pan. Bring to a simmer, cover, and cook for 1 hour.
- Stir in potatoes and carrots. Return to a simmer, cover, and cook 1 hour longer, until venison is tender. Remove bay leaves and any thyme stems. Off the heat, stir in peas and cover for 5 minutes. Season to taste with salt and pepper.
Notes
- Soak venison in milk for 2 days in the refrigerator to reduce gamey flavor and tenderize the meat.
- Substitute beef stew meat if venison is unavailable without changing the recipe.
- Use dry red wines like Côtes du Rhône or Pinot Noir, or substitute with more chicken broth if desired.
- Store leftovers covered in the fridge for up to 4 days; flavor improves after one or two days.
- Freeze without potatoes to prevent texture issues; add potatoes fresh when reheating. Freeze up to 3 months in labeled, dated containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 396kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 146mg | 49% |
| Sodium | 350mg | 15% |
| Potassium | 1124mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5304IU | 106% |
| Vitamin C | 30mg | 33% |
| Calcium | 48mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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