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INTRODUCTION
Venison stew is a warm and hearty dish that can easily become a favorite for many people. It combines tender pieces of venison meat with fresh vegetables and rich broth, making it perfect for chilly days or gatherings with friends and family. Using durable ingredients, this dish offers comfort and flavor that fills not just the belly but also the heart.
Venison, a meat from deer, has a unique flavor that pairs beautifully with the stew ingredients. This recipe is simple and does not require complex cooking techniques. With straightforward steps and basic ingredients, everyone can make a delicious pot of venison stew.
WHY YOU WILL LOVE THIS RECIPE
This venison stew is packed with nutrients, making it a healthy choice. The combination of meat, vegetables, and broth provides a balanced meal in one pot. Venison has less fat than beef and is high in protein, making it a great alternative for those looking to eat healthier.
The use of fresh vegetables adds not only flavor but also vitamins and minerals, ensuring your body gets the nutrients it needs. The stew also has a wonderful aroma that fills your kitchen, creating a welcoming atmosphere for you and your loved ones.
Furthermore, this recipe is flexible. You can alter the ingredients based on what you have on hand or your taste preferences. If you prefer a thicker stew, just cook it longer. If you like it spicier, add a pinch of red pepper flakes.
Finally, it’s a great dish to share. You can easily prepare a large pot to feed a crowd or have leftovers for the next day. Everyone loves a good stew, and your family and friends will thank you for this one!
HOW TO MAKE Venison Stew
Making venison stew is easy and fun. Just follow these steps, and you will have a delicious meal ready in no time.
EQUIPMENT NEEDED
To make venison stew, you will need:
- A large Dutch oven or a soup pot
- A cutting board
- A sharp knife
- A wooden spoon or spatula
- Measuring cups and spoons
- Bowls for serving
Ingredients You’ll Need :
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds venison (cubed)
- 1 small white onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic (minced)
- 1/4 cup tomato paste
- 6 cups beef broth
- 1 cup red wine (* See notes)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 pound baby potatoes (halved)
- 1 cup frozen peas
- 1/4 cup fresh parsley (chopped)
STEP-BY-STEP INSTRUCTIONS :
- Add oil to a large Dutch oven or soup pot and place over medium heat.
- Next, add the venison to the pot. Cook until seared on all sides, which should take about 10 minutes. Once done, remove the venison from the pot and set it aside.
- Using the same pot, add the butter and heat it over medium-high heat. Add the chopped onion, carrots, celery, salt, and pepper. Cook until the onion becomes fragrant and translucent.
- Now, add the minced garlic and tomato paste. Stir and cook until the garlic is fragrant.
- Return the seared venison to the pot. Pour in the beef broth, red wine, Worcestershire sauce, Italian seasoning, and bay leaves. Bring this mixture to a boil.
- Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for about one hour, or until the venison becomes tender.
- After an hour, add the baby potatoes and continue to simmer covered until the potatoes are tender, which should take around 15 minutes.
- Lastly, remove the bay leaves. Stir in the frozen peas and cook until they are warmed through.
- Divide the stew into bowls and top with chopped parsley.
HOW TO SERVE Venison Stew
Venison stew is best served warm. You could have it in a cozy bowl with a slice of crusty bread on the side. The bread is perfect for soaking up the delicious broth.
You could also pair the stew with a light salad or roasted vegetables for a complete meal. If you want to elevate your dining experience, serve it with a glass of red wine or a refreshing drink of your choice.
This dish is usually enjoyed by family-style, so putting the pot directly on the dinner table allows everyone to serve themselves. It truly fosters a sense of togetherness during the meal.
STORAGE & FREEZING : Venison Stew
After serving, any leftover venison stew can be stored in the refrigerator. Make sure to put the stew in an airtight container. It will stay fresh in the fridge for about 3 to 4 days.
If you’d like to keep it for a longer period, you can freeze the stew. Transfer it to a freezer-safe airtight container and it will last for up to three months. When you’re ready to enjoy it again, just thaw the stew overnight in the refrigerator and reheat it on the stove or in the microwave until it is warm.
SERVING SUGGESTIONS
When serving venison stew, you can get creative. Here are a few ideas:
- Garnish with fresh herbs: Take a bit of fresh parsley or even thyme and sprinkle it on top to add color and flavor.
- Add some cheese: A sprinkle of grated Parmesan cheese on top can enhance the flavor.
- Serve with biscuits or cornbread: These sides pair nicely with the stew and can help soak up the broth.
VARIATIONS
There are many ways to change up your venison stew:
- Add different vegetables: You could include mushrooms, bell peppers, or even zucchini based on your liking.
- Make it spicy: If you enjoy a kick, adding a jalapeño or some crushed red pepper flakes can spice things up.
- Try different herbs: Instead of just Italian seasoning, you could explore using rosemary, thyme, or even a bit of sage for added flavor.
FAQs
What is venison?
Venison is meat that comes from deer. It is known for being lean and rich in flavor.
Can I use beef instead of venison?
Yes, you can use beef if you cannot find venison. Just keep in mind the cooking time might vary slightly based on the cut of beef you choose.
How do I know when venison stew is done?
The stew is ready when the venison is tender and easy to cut or shred with a fork. The vegetables should also be soft.
Can I make this stew in a slow cooker?
Yes, you can prepare the stew in a slow cooker. Just follow the steps for browning the meat and vegetables, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
MAKE-AHEAD TIPS FOR Venison Stew
You can prepare venison stew ahead of time. This is a great way to save time on busy weekdays. You can chop the vegetables and cube the venison a day before and store them in the fridge. When you’re ready to cook, simply follow the recipe steps.
Additionally, you can cook it the day before serving. Similar to many stews, venison stew often tastes even better the next day as the flavors have more time to meld. Just reheat it on the stove or in the microwave before serving.
Enjoy your hearty and delicious venison stew, made with love and easy steps!
Venison Stew
Ingredients
Method
- Add olive oil to a large Dutch oven or soup pot over medium heat.
- Add the cubed venison to the pot and sear on all sides for about 10 minutes. Remove venison and set aside.
- In the same pot, add butter and heat over medium-high. Add onion, carrots, celery, salt, and pepper; cook until onion is fragrant and translucent.
- Add minced garlic and tomato paste. Stir until garlic is fragrant.
- Return seared venison to the pot. Pour in beef broth, red wine, Italian seasoning, and bay leaves; bring to a boil.
- Reduce heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally until venison is tender.
- Add baby potatoes and simmer covered for an additional 15 minutes until the potatoes are tender.
- Remove bay leaves. Stir in frozen peas and cook until warmed through.
- Divide stew into bowls and top with chopped parsley before serving.