Teresa's Recipes
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.
Ingredients
- 2 pounds, cut into 1-inch cubes Venison
- 2 tablespoons Vegetable oil
- 1 large, chopped Onion
- 2, peeled and sliced Carrots
- 3 medium, peeled and diced Potatoes
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 4 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 1/4 cup Flour
- 1/2 cup (for slurry) Water
- 1 Bay leaf
- 1 teaspoon, dried Rosemary
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Black pepper
Dietary Notes
- 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
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!
Tips
- For a richer flavor, consider marinating the venison in red wine and herbs overnight before cooking.
- Feel free to customize the vegetables based on what you have on hand, such as adding mushrooms or parsnips.
- This stew can be made in a slow cooker. Brown the venison and sauté the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.