Venison Stew

Hearty Venison Stew: A Rustic Comfort Food Classic

When the air turns crisp and the days grow shorter, there’s nothing quite like a hearty bowl of Venison Stew to bring warmth and comfort to the table. Tender chunks of venison simmered slowly with root vegetables, herbs, and a rich broth create a rustic dish that celebrates the flavors of the wild. This recipe is perfect for hunters, homesteaders, or anyone who appreciates a good, old-fashioned stew.

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Why Venison?

Venison, or deer meat, is naturally lean, rich in flavor, and packed with protein and nutrients. It offers a deep, earthy taste that pairs beautifully with bold ingredients like red wine, garlic, and rosemary. Unlike beef, venison benefits from slow cooking to tenderize the meat and bring out its full character.

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Ingredients

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 2–3 hours

You’ll Need:

• 2 lbs venison stew meat, cut into cubes

• 3 tbsp olive oil or butter

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 potatoes, cubed

• 2 stalks celery, chopped

• 2 tbsp tomato paste

• 2 cups beef or venison stock

• 1 cup red wine (optional, but recommended)

• 2 tsp Worcestershire sauce

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp rosemary

• Salt and black pepper to taste

• 2 tbsp flour (for thickening)

• Fresh parsley, for garnish

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Instructions

1. Brown the Venison

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the venison cubes in batches, searing on all sides until browned. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add onions, garlic, carrots, and celery. Sauté until softened and fragrant, about 5 minutes. Stir in tomato paste and cook for another minute.

3. Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes, then add the broth, Worcestershire sauce, bay leaves, thyme, rosemary, and browned venison.

4. Slow Cook

Cover and simmer on low heat for 2–3 hours, stirring occasionally. The meat should become fork-tender and the flavors rich and developed.

5. Add Potatoes and Thicken

Add the cubed potatoes during the last 30–40 minutes of cooking. To thicken, whisk flour with a bit of water, then stir it into the stew. Continue simmering until the sauce thickens to your liking.

6. Serve and Enjoy

Remove bay leaves, season with salt and pepper, and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

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Tips for the Best Venison Stew

• Marinate for Tenderness: If your venison is particularly gamey, marinate it in red wine, garlic, and herbs for a few hours before cooking.

• Use the Right Cut: Shoulder or neck cuts work best—they’re full of flavor and tenderize beautifully when slow-cooked.

• Add Depth: A splash of balsamic vinegar or a square of dark chocolate can add surprising depth and richness to the stew.

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Serving Suggestions

Pair your venison stew with a slice of warm cornbread, a glass of full-bodied red wine, or a simple green salad. It’s a meal that brings people together—hearty, nourishing, and full of rustic charm.

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Final Thoughts

This Venison Stew recipe captures the heart of comfort cooking: simple ingredients, slow preparation, and rich, satisfying flavor. Whether you’re cooking a fresh harvest from the hunt or using locally sourced venison, this dish is a delicious way to celebrate the season.