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Hearty Venison Stew recipe that’s perfect for a cozy meal:

 

Ingredients:

1.5 lbs venison stew meat, cubed

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

3 carrots, peeled and chopped

3 potatoes, peeled and cubed

2 stalks celery, chopped

1 cup mushrooms, sliced (optional)

4 cups beef or game stock

1 cup red wine (optional, but recommended)

2 tbsp tomato paste

2 bay leaves

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

1 tbsp flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions:

Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the venison stew meat with salt and pepper, then brown it on all sides. Do this in batches if necessary to avoid overcrowding the pan. Remove the browned meat and set aside.

 

Sauté the Vegetables: In the same pot, add the chopped onions and cook for about 5 minutes until softened. Add the garlic and cook for another minute.

 

Add the Liquids: Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in the beef or game stock and tomato paste.

 

Simmer the Stew: Return the venison to the pot, along with the carrots, potatoes, celery, mushrooms (if using), bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.

 

Thicken the Stew: If you prefer a thicker stew, mix the flour with a bit of water to create a slurry and stir it into the pot during the last 15 minutes of cooking. Continue to simmer until the stew thickens.

 

Season and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving. Garnish with fresh parsley.

 

Enjoy your venison stew with crusty bread or over mashed potatoes!