Venison Stew Recipe

I absolutely love this venison stew recipe because it’s the perfect cozy dish for a chilly evening, combining comfort and flavor with rich, hearty ingredients like red wine and aromatic herbs. Plus, the tender venison paired with vibrant veggies and a savory broth makes it an Instagram-worthy meal that gives me all the nostalgic feels of a rustic, home-cooked feast.

I cherish the full, robust taste of my Deer Stew, which stars tender morsels of deer-steak meat. When cooking this dish, I seasoned the meat with flour, salt, and pepper before browning it in a Dutch oven on the stovetop.

I then added a mélange of vegetables, and the meat and vegetables were simmered in a combination of red wine and beef broth. Not just any beef broth, mind you, but Goya’s Spanish beef broth, which is genuinely fantastic!

I finished the stew with thyme and rosemary, which are special favorites of mine.

Ingredients

Stew meat from deer: Lean, high in protein, very rich in iron.

Olive oil is heart-healthy and adds a rich flavor.

Onion: When cooked, it adds sweetness.

It is a source of vitamin C.

Garlic: Contributes to the aromatic depth and carries antioxidant properties.

Carrots are root vegetables that are plentiful in beta-carotene and bring sweetness to the dish.

Potatoes: Source of carbs, lend heft.

Beef broth: Contributes to the delightful depth of savoriness; intensifies flavor.

Wine that is red: Adds acidity, depth, helps tenderize meat.

Pee: Contributes to flavor, a strong source of vitamins.

Cornstarch: Creates a thick, hearty stew with a robust consistency.

Ingredient Quantities

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• 2 pounds venison stew meat, cubed
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

1. Prepare the Venison:
Cube the venison stew meat and season with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the venison in batches, searing all sides. Remove the meat and set aside.

2. Sauté Aromatics:
Add the leftover tablespoon of olive oil to the pot. Sauté the chopped onion in the oil for about 3-4 minutes, until it becomes translucent. Stir in the minced garlic and let it cook for another minute, until everything smells amazing and you can’t wait to add more ingredients to the pot.

3. Combine Ingredients:
Return the deer meat to the pot. Stir in the tomato paste, mixing well to coat the meat. Add sliced carrots and cubed potatoes.

4. Add Liquid:
Add the red wine, beef broth, and Worcestershire sauce. Stir to mix and dislodge any brown bits stuck to the bottom of the pot.

5. Season and Simmer:
Include the dried thyme, dried rosemary, and bay leaves. Bring the stew to a boil, then lower the heat and cover the pot. Let it simmer for
1.5 to 2 hours, or until the venison is tender.

6. Adjust Seasoning
Sample the stew and add more salt and pepper if it needs seasoning.

7. Thicken Stew:
In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water. Stir them together to make a slurry. Pour the slurry into the broth, mixing it thoroughly so that the starch can begin to do its thickening work. After you’ve given it a good mix, and the broth is looking all slurried up, let it cook for another 5 minutes.

8. Add Peas:
Add the frozen peas and cook for an additional 5 minutes until they are heated through.

9. Check Consistency:
You can add a bit more beef broth or water to the stew if it is too thick to achieve the consistency you prefer.

10. Serve:
Take out the bay leaves before you serve. The venison stew should be served hot; if you wish, you can garnish it with fresh parsley. And now, to your health!

Equipment Needed

1. Large pot or Dutch oven
2. Cutting board
3. Sharp knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Small bowl
8. Whisk or fork
9. Ladle for serving

FAQ

• Can I substitute venison with another meat?Indeed, you can switch out the venison for beef or lamb to achieve a distinctly different flavor profile.
• What can I use instead of red wine?If you would like to use something other than wine, you can substitute it with the same amount of beef broth or grape juice.
• How long should I cook the venison stew?To ensure the meat is tender and the flavors well combined, the stew should be simmered for about 2 hours.
• Can I make this stew in a slow cooker?Absolutely! First, brown the meat and sauté the vegetables, then transfer all of it to the slow cooker. Cook on low for 6-8 hours.
• Is there a way to thicken the stew without cornstarch?Indeed, flour or a roux made with flour and butter can serve as a substitute thickener.
• Can I add other vegetables to the stew?Absolutely! You can certainly add mushrooms, parsnips, or celery to the dish if you want to boost the flavor and nutrition.
• How do I store leftovers?Refrigerate any remaining stew in a container that seals completely for up to 3 days; for longer storage, freeze it.

Substitutions and Variations

Substitute with beef stew meat or lamb for a similar stew meat texture and taste.
Replace red wine with the same measure of grape juice if you want a non-alcoholic dish. Otherwise, the recipe can easily take the same amount of beef broth in place of the wine.
For tomato paste: Use tomato sauce or canned crushed tomatoes to keep the stew tasting like tomato.
Worcestershire sauce: For a similar umami taste, use soy sauce or a combination of soy sauce and balsamic vinegar.
Beef broth: Use chicken broth or vegetable broth in its place, if you prefer a broth that tastes lighter.

Pro Tips

1. Upgrade the Marinade Consider marinating the venison in red wine, olive oil, and a bit of Worcestershire sauce for a few hours or overnight before cooking. This can enhance the meat’s flavor and tenderness.

2. Deglaze Like a Pro After browning the venison and before sautéing the aromatics, deglaze the pot with a splash of red wine or beef broth to lift the flavorful browned bits from the surface, adding depth to your stew.

3. Herb Infusion For an enhanced herbal aroma, tie the thyme, rosemary, and bay leaves together in a piece of cheesecloth (a bouquet garni). This makes it easy to remove before serving and helps infuse the stew with a more balanced flavor.

4. Vegetable Boost For additional flavor and nutrition, try adding mushrooms or parsnips to the stew. These complement the earthy flavors of the venison beautifully.

5. Low and Slow Perfection If time allows, transfer the stew to a slow cooker after adding the liquid and seasonings. Cook it on low for 6-8 hours to make the venison incredibly tender and allow the flavors to meld perfectly.