Picture a hearty venison stew simmering away, the rich aroma of herbs and red wine filling the kitchen, promising warmth and comfort.
This dish is surprisingly simple to make, transforming humble ingredients into a cozy, indulgent meal perfect for chilly days.
As the venison becomes tender and the flavors meld together, something magical happens, creating a stew that’s both rustic and refined.
Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Measuring cups and spoons
Ingredients
- 2 pounds venison, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Venison Stew, you can follow this timeline:
1. Reading and Gathering Ingredients (10 minutes)
- Spend the first few minutes reading through the recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment needed for the stew.
2. Preparation (20 minutes)
- 0:00 – 10:00: Prep the ingredients:
- Cube the venison.
- Chop the onion.
- Mince the garlic.
- Slice the carrots.
- Dice the potatoes.
3. Cooking (2 hours)
- 10:00 – 15:00: Heat olive oil in a Dutch oven over medium-high heat. Brown the venison in batches, then remove and set aside.
- 15:00 – 20:00: Add onion and garlic to the pot and sauté until softened.
- 20:00 – 25:00: Stir in carrots and potatoes, cooking for a few more minutes.
- 25:00 – 30:00: Return venison to the pot and sprinkle with flour, stirring to coat.
- 30:00 – 35:00: Pour in beef broth and red wine, then add tomato paste, thyme, and rosemary. Season with salt and pepper.
- 35:00 – 2:05:00: Bring to a simmer, cover, and reduce heat. Let cook for about 1.5 to 2 hours until the meat is tender.
- 2:05:00 – 2:10:00: Stir in peas and cook for an additional 5 minutes.
4. Resting (10 minutes)
– 2:10:00 – 2:20:00: Remove from heat and let the stew rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a Dutch oven over medium-high heat.
Brown the venison in batches, then remove and set aside.
Add onion and garlic to the pot and sauté until softened.
Stir in carrots and potatoes, cooking for a few minutes.
Return venison to the pot and sprinkle with flour, stirring to coat.
Pour in beef broth and red wine, then add tomato paste, thyme, and rosemary.
Season with salt and pepper, then bring to a simmer.
Cover and reduce heat, cooking for about 1.5 to 2 hours until meat is tender.
Stir in peas and cook for an additional 5 minutes.
Remove from heat and let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the rich, flavorful stew.
- Mashed Potatoes: Pair with creamy mashed potatoes for a comforting and hearty meal.
- Steamed Rice: Enjoy the stew over a bed of steamed rice to add a simple, neutral base.
- Fresh Salad: Balance the warmth of the stew with a fresh, crisp garden salad on the side.
- Roasted Vegetables: Complement the stew with a side of roasted vegetables for added texture and flavor.
Storage
Store leftover venison stew in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Reheat thoroughly before consuming.
Freezing
For freezing venison stew, let it cool completely before transferring to airtight containers.
Leave space for expansion.
Label with date and freeze for up to 3 months.
Reheat thoroughly.
Reheating
To reheat venison stew, gently warm it on the stovetop over low heat.
Stir occasionally until heated through.
Avoid high heat to prevent overcooking the meat and altering the stew’s texture.
Final Thoughts
Venison stew is a delightful and hearty dish that showcases the unique flavors of venison.
It’s a perfect meal for a cozy dinner, offering a rich and satisfying experience.
Make certain you don’t overcook the venison to keep it tender and juicy.
Adjust the seasoning at the end to match your taste preferences.
Consider adding a splash of vinegar or a pinch of sugar if you feel the stew needs extra depth.
Enjoy your delicious creation!
Frequently Asked Questions
Can I Substitute Venison With Another Type of Meat?
You can substitute venison with beef or lamb. Use the same 2 pounds, adjusting cooking time slightly for tenderness. Make certain you sear the meat well for flavor. Consider its fat content; adjust seasoning to balance richness.
What Wine Pairs Best With Venison Stew?
You should pair venison stew with a full-bodied red wine like Cabernet Sauvignon. It complements the rich flavors. Make certain the wine’s tannins balance the stew’s earthy notes, enhancing the dish’s depth. Decant for ideal taste.
How Can I Thicken the Stew if Needed?
To thicken your stew, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons cold water. Gradually stir it into the simmering stew, stirring constantly. Alternatively, mash some potatoes from the stew to naturally thicken.
Is There a Vegetarian Version of This Stew?
You can create a vegetarian version by substituting venison with 2 pounds of mushrooms or mixed beans. Use vegetable broth instead of beef broth and omit red wine. Enhance flavor with extra herbs, adjusting seasoning as needed.
What Side Dishes Complement Venison Stew?
You’ll enhance venison stew’s flavors with creamy mashed potatoes, roasted Brussels sprouts with balsamic reduction, or crusty artisan bread. Try a zesty arugula salad with lemon vinaigrette for a revitalizing contrast. Precision in seasoning guarantees perfect harmony.
Venison Stew
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Measuring cups and spoons
Ingredients
- 2 pound venison cubed
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 carrots sliced
- 3 potatoes diced
- 2 cup beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoon all-purpose flour
- 1 cup frozen peas
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the venison in batches, then remove and set aside.
- Add onion and garlic to the pot and sauté until softened.
- Stir in carrots and potatoes, cooking for a few minutes.
- Return venison to the pot and sprinkle with flour, stirring to coat.
- Pour in beef broth and red wine, then add tomato paste, thyme, and rosemary.
- Season with salt and pepper, then bring to a simmer.
- Cover and reduce heat, cooking for about 1.5 to 2 hours until meat is tender.
- Stir in peas and cook for an additional 5 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
