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Hearty Venison Stew
This delightful Hearty Venison Stew is a rustic dish that warms the soul with every spoonful. Featuring tender chunks of venison simmered to perfection with a medley of hearty vegetables, aromatic herbs, and rich red wine, it's a comforting meal that evokes the charm of traditional hunting lodges. Perfect for chilly evenings, this stew pairs wonderfully with crusty bread for dipping. A favorite among hunters and home cooks alike, venison stew has been a staple in many cultures, celebrating the bounty of the land.
Servings: 6
Ingredients
- Venison
- 2 pounds, cut into 1-inch cubes
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Carrots
- 2, peeled and sliced
- Potatoes
- 3 medium, peeled and diced
- Celery
- 2 stalks, chopped
- Garlic
- 3 cloves, minced
- Beef broth
- 4 cups
- Red wine
- 1 cup
- Tomato paste
- 2 tablespoons
- Flour
- 1/4 cup
- Water
- 1/2 cup (for slurry)
- Bay leaf
- 1
- Rosemary
- 1 teaspoon, dried
- Thyme
- 1 teaspoon, dried
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the venison cubes to the pot and brown on all sides, which should take about 5-7 minutes. Once browned, remove the venison and set aside.
- In the same pot, add the chopped onion, carrots, potatoes, celery, and minced garlic. Sauté the vegetables for about 5 minutes until they begin to soften.
- Stir in the tomato paste and cook for an additional minute to enhance the flavors.
- Return the browned venison to the pot and pour in the beef broth and red wine. Add the thyme, rosemary, bay leaf, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2 hours, stirring occasionally, until the venison is tender.
- To thicken the stew, mix the flour with 1/2 cup of water in a small bowl to create a slurry. Stir this mixture into the stew.
- Allow the stew to simmer for an additional 10 minutes or until it thickens to your desired consistency.
- Before serving, remove the bay leaf and adjust seasoning with salt and pepper if necessary.
- Serve the venison stew hot, garnished with fresh herbs if desired, and enjoy!
Dietary Information
Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 2 hours 10 minutes • Calories: 400 • Fat: 15g • Carbs: 30g • Protein: 35g • Sodium: 800mg • Sugar: 5g
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