Hearty Venison Stew
A warming, protein-rich venison stew filled with tender chunks of venison, fresh vegetables, and aromatic herbs. Perfect for cozy dinners, this recipe delivers satisfying flavor while providing nutrients like protein, fiber, and iron. It’s easy to prepare and ideal for meal prep or family meals.
Equipment
- 1 Dutch oven or large heavy-bottom pot (6–8 quarts)
- 1 chef’s knife
- 1 cutting board
- 1 wooden spoon
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 large mixing bowl
- Paper Towels
Ingredients
- 3 lb venison roast cut into 1½-inch cubes
- Salt to taste
- Freshly ground black pepper to taste
- 3 tbsp olive oil divided
- 2 medium onions diced
- 2 celery ribs finely chopped
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 cup dry red wine or chicken broth
- 2 cups chicken broth
- 5 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 1½ lb new potatoes scrubbed and quartered
- 4 medium carrots peeled and sliced
- 1 cup frozen peas
Instructions
- Prepare the Venison: Pat the venison cubes dry using paper towels to remove excess moisture, ensuring they sear properly instead of steaming. Season thoroughly with salt and freshly ground black pepper, coating each piece evenly. This foundational step enhances flavor and helps develop a rich stew base later.
- Heat the Cooking Pot: Choose a large Dutch oven or heavy-bottomed stockpot (6–8 quarts). Place over medium-high heat and add 1 tablespoon of olive oil. Heat until the oil shimmers but does not smoke, creating the ideal environment for searing the venison and locking in flavor.
- Brown the First Batch of Venison: Add half of the seasoned venison cubes in a single layer, avoiding overcrowding to ensure even browning. Allow the meat to cook undisturbed for about 5 minutes until the first side forms a deep golden crust. Turn each piece and brown the opposite side for another 4–5 minutes. Transfer the browned venison to a large bowl.
- Brown the Remaining Venison: Add another tablespoon of olive oil to the pot. Repeat the browning process with the remaining venison cubes, working in a single layer for optimal caramelization. Once browned, transfer these cubes to the same bowl with the first batch, keeping all the flavorful juices in the pot.
- Sauté the Aromatics: Add the final tablespoon of olive oil to the pot and heat until shimmering. Add diced onions and finely chopped celery, sautéing for about 5 minutes until softened and slightly caramelized. Stir occasionally for even cooking. Add minced garlic and cook for about 30 seconds, releasing its aroma without burning.
- Create the Flavor Base: Sprinkle all-purpose flour over the sautéed vegetables, stirring well to coat them evenly. Cook for about 2 minutes until the flour turns light golden brown, developing a nutty flavor and ensuring the stew will thicken nicely. Stir in tomato paste and cook for an additional minute to enhance its flavor and remove rawness.
- Deglaze the Pot: Pour in dry red wine (or chicken broth if preferred) to deglaze the pot. Use a wooden spoon to scrape up browned bits from the bottom — these are essential for deep flavor. Stir and let the wine reduce slightly for about 2–3 minutes, intensifying the stew’s richness.
- Build the Stew: Add chicken broth, thyme sprigs (or dried thyme), bay leaves, and all browned venison with its accumulated juices. Stir gently to combine ingredients evenly. Bring the mixture to a gentle simmer, allowing the flavors to marry and develop.
- First Slow Cooking Stage: Once simmering, cover the pot with a tight-fitting lid and reduce heat to low. Cook for 1 hour to tenderize the venison while letting the herbs and broth infuse the stew. Stir occasionally to ensure even cooking.
- Add Vegetables: After the first hour, stir in quartered new potatoes and sliced carrots, ensuring they’re submerged in the broth. Return the stew to a gentle simmer, cover, and cook for an additional hour so the vegetables soften and absorb the savory broth without becoming mushy.
- Final Touches: When the venison is tender and vegetables cooked, remove from heat. Discard bay leaves and thyme stems. Stir in frozen peas, cover, and let sit for 5 minutes so peas warm without losing texture or color.
- Taste and Adjust Seasoning: Taste the stew before serving and adjust seasoning with salt and freshly ground black pepper as needed. Balanced seasoning is key to enhancing the stew’s deep, rich flavors without overpowering the natural taste of venison.
- Serve and Enjoy: Ladle the stew into warmed bowls, making sure each portion has generous amounts of venison and vegetables. Serve immediately for a comforting meal that warms the soul. For even deeper flavor, prepare the stew a day ahead and reheat gently before serving.
Notes
- Venison is a lean, high-protein meat with lower saturated fat compared to beef, making this stew a nutritious choice.
- Browning the meat well before stewing develops richer, deeper flavors.
- Fresh thyme and bay leaves are essential for authentic flavor; rosemary can be added for aromatic variety.
- For milder flavor and extra tenderness, soak venison in milk for 24–48 hours before cooking.
- This stew tastes even better when prepared a day in advance, allowing flavors to meld.
- Root vegetables add fiber and natural sweetness; adjust based on seasonal availability.
- Red wine enhances depth, but chicken broth is a suitable substitute for a lighter option.
- Potatoes can be omitted if freezing the stew, as they may become grainy. Add fresh potatoes when reheating.
