Description
Hearty Venison Stew brings wilderness flavors straight to your dinner table, combining rich game meat with robust root vegetables and aromatic herbs. Mountain hunters and culinary enthusiasts will savor this classic comfort dish that warms souls with each deeply satisfying spoonful.
Ingredients
Scale
Main Ingredients:
- 2 pounds (0.9 kg) venison stew meat, cut into 1-inch cubes
- 3 medium potatoes, peeled and cubed
- 2 cups (0.5 l) parsnips, peeled and chopped
Vegetables:
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced
- 1 cup (240 ml) celery, chopped
- 2 cloves garlic, minced
Liquid and Seasonings:
- 4 cups (1 l) beef broth
- 1/4 cup (60 ml) red wine
- 1/4 cup (60 ml) tomato paste
- 1 tablespoon (15 ml) olive oil
- 1 bay leaf
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- 1 tablespoon (15 ml) fresh parsley, chopped (for garnish)
Instructions
- Sear venison meat in batches over medium-high heat in a Dutch oven with olive oil until golden brown and caramelized on all surfaces, then transfer to a separate plate.
- In the same pot, sauté chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Incorporate tomato paste and cook for 2 minutes, stirring consistently to develop a rich, deep flavor.
- Deglaze the pot with red wine, thoroughly scraping the browned bits from the bottom to capture maximum flavor complexity.
- Reintroduce seared venison to the pot and add root vegetables including carrots, potatoes, parsnips, and celery.
- Pour beef broth into the pot, then introduce bay leaf and thyme to infuse aromatic herbs throughout the stew.
- Bring the liquid to a robust boil, then immediately reduce heat to low, covering the pot to create a gentle, consistent simmer.
- Allow the stew to cook undisturbed for 1.5 to 2 hours at a low temperature, ensuring the venison becomes exceptionally tender and vegetables are completely cooked.
- Adjust seasoning with salt and freshly ground black pepper to enhance the overall taste profile.
- Finish the dish by sprinkling freshly chopped parsley as a vibrant garnish before serving hot.
Notes
- Swap out beef broth for vegetable broth to create a lighter, more vegetable-forward base that complements the rich venison flavor.
- Use gluten-free flour or cornstarch to dust the meat before browning if you need a gluten-free version of this hearty stew.
- Choose younger, leaner cuts of venison to ensure the meat remains tender and doesn’t become tough during the long cooking process.
- If the stew seems too thick, gradually add more broth to achieve your desired consistency without diluting the robust flavors.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg