Here’s a classic guide for making a hearty venison stew—perfect for warming up on a chilly day. Venison is leaner than beef, so the key is slow cooking to keep it tender and flavorful.
Ingredients (serves 4–6)
- 2 lbs (900 g) venison, cut into 1–2 inch cubes
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3–4 potatoes, peeled and cubed
- 2 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
Instructions
- Brown the venison:
- Heat olive oil in a heavy pot over medium-high heat.
- Pat the venison dry, season with salt and pepper, and brown all sides in batches. Remove and set aside.
- Sauté the vegetables:
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened (~5 minutes).
- Add liquids and seasonings:
- Stir in tomato paste, then add broth and wine.
- Return venison to the pot. Add thyme, rosemary, and bay leaves. Bring to a simmer.
- Simmer the stew:
- Cover and cook on low heat for 2–3 hours, or until venison is tender.
- Add potatoes during the last 45 minutes of cooking.
- Optional thickening:
- Mix 2 tablespoons flour with a little water and stir into the stew. Cook another 10 minutes until thickened.
- Serve:
- Remove bay leaves, adjust salt and pepper, and serve hot with crusty bread.
💡 Tips:
- Venison is very lean, so slow cooking helps prevent dryness.
- Adding a splash of vinegar, Worcestershire sauce, or a touch of honey at the end can enhance flavor and balance the gamey taste.
- For richer flavor, marinate venison in red wine and herbs for a few hours before cooking.
If you like, I can also make a pressure cooker version of venison stew that’s ready in under an hour and still super tender.
Do you want me to do that?
