Venison Stew Recipe
Tired of the same old winter dishes? Try this warming Venison Stew recipe! Packed with delicious flavors and easy-to-follow steps, it's sure to become a winter favorite.
Servings: 8
Calories: 308kcal
Equipment
Ingredients
- 2.5 pounds Stew meat cubed chuck roast, shank, or similar
- 2 tbsp olive oil divided
- 1 yellow onion thickly sliced
- 5 cloves garlic minced
- 1 tbsp all purpose flour
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 4 cups beef broth You can also use venison or chicken broth.
- 3 yellow potatoes chopped
- 4 carrots peeled and quartered
- 1 tsp sea salt plus more to taste
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ¼ tsp rubbed sage
- 1 bay leaf
- 1 cup frozen corn
Instructions
- Quickly sear the meat on all sides in 1 tbsp of oil on medium-high heat.
- Remove the meat from the pot, add in the remaining oil and saute the onion until soft. Add in the minced garlic for the last minute.
- Return meat to the pot, along with its juices, and sprinkle with flour.
- Stir in the red wine vinegar and tomato paste and cook for about a minute.
- Add broth, potatoes, carrots, and seasonings; cover, and bring to a boil.
- Reduce heat to low, allowing the stew to simmer for an hour and a half.
- When the vegetables are soft, stir in corn and let it sit for 15 minutes. (remove the bay leaf before serving)
Notes
- The key to making a great stew like this, or my moose stew, is slow cooking. Be sure to simmer your venison for at least an hour, stirring occasionally. This will ensure the flavors are fully developed and the meat is wonderfully tender.
- If you prefer a thicker stew, make a slurry with cornstarch and hot water or broth before adding it to the mix. I like my broth thinner, but it's always nice to have the option!
- This is a great recipe to use up the tougher cuts of venison, and for those pieces of meat in the freezer that you are not quite sure what to do with. The tough connective tissues in the meat slowly cook down, developing an exceptionally rich flavor.
- Trust me when I say this recipe is actually better when eaten the next day! This gives all the meat flavors time to permeate throughout the pot, which really brings it all together. Try making it a day ahead of time so it has time to mingle!