5 from 498 votes
Venison Stew
Venison Stew combines cubed venison roast with aromatic vegetables, red wine, and herbs slow-cooked until tender. The stew includes potatoes, carrots, and peas, developing a rich, earthy flavor complemented by thyme and bay leaves. This hearty recipe yields multiple servings and benefits from letting the flavors meld over time.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings:
8
servings (1 1/2 cups each)
Calories:
396 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (1 1/2 cups each)
Amount Per Serving
Calories 396
% 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.