Braised Venison Stew

I first made this stew on a gray November afternoon when my neighbor dropped off venison he'd brought back from a hunting trip. I'd never cooked game meat before, but the idea of a slow braise felt forgiving enough to try. The kitchen smelled like wine and rosemary for hours, and by the time we sat down to eat, the meat was so tender it fell apart with a spoon.

The first time I served this to friends, I worried it might be too rustic or unfamiliar. But one of them went quiet after the first bite, then said it tasted like something his grandmother used to make in the mountains. That's when I realized this dish carries a kind of old-world comfort that speaks for itself, no explanation needed.

Ingredients

• Boneless venison shoulder or leg: The shoulder has more connective tissue, which breaks down beautifully during the long braise and adds body to the sauce.
• Olive oil: Just enough to brown the meat without making the stew greasy.
• Onions, carrots, and celery: This classic trio builds a sweet, aromatic base that balances the richness of the venison.
• Garlic: Adds a warm, savory depth that ties everything together.
• Cremini mushrooms: They soak up the braising liquid and add an earthy, umami richness.
• Potatoes: I like waxy varieties that hold their shape, but any potato will turn creamy and satisfying.
• Dry red wine: Use something you'd actually drink, nothing too sweet or harsh.
• Beef or game stock: Game stock intensifies the wild flavor, but beef stock works just as well.
• Tomato paste: A small amount adds color and a subtle tangy backbone.
• Worcestershire sauce: This is my secret ingredient for a hint of savory complexity.
• Bay leaves, thyme, and rosemary: Fresh herbs make the stew smell like a cozy cabin in the woods.
• Salt and black pepper: Season generously at every stage to build flavor.
• Cornstarch or arrowroot: Optional, but useful if you like a thicker, clingier sauce.
• Fresh parsley: A bright, grassy finish that cuts through the richness.

Instructions

Preheat and prep:

Set your oven to 160°C (325°F). Pat the venison dry with paper towels and season it well with salt and pepper on all sides.

Brown the venison:

Heat olive oil in a large Dutch oven over medium-high heat and brown the venison in batches, letting each piece develop a deep golden crust. Set the browned meat aside on a plate.

Soften the vegetables:

In the same pot, add the onions, carrots, and celery, stirring occasionally until they soften and start to color, about 5 to 6 minutes. Add the garlic and mushrooms and cook for another 2 to 3 minutes until fragrant.

Build the base:

Stir in the tomato paste and let it cook for a minute to deepen its flavor. Return the venison to the pot along with any juices from the plate.

Deglaze and braise:

Pour in the red wine and scrape up all the browned bits stuck to the bottom of the pot. Add the stock, Worcestershire sauce, bay leaves, thyme, and rosemary, then bring everything to a gentle simmer.

Slow cook in the oven:

Cover the pot with a lid and transfer it to the oven. Let it braise for 2 hours, undisturbed.

Add the potatoes:

After 2 hours, stir in the cubed potatoes and return the pot to the oven, uncovered, for another 30 minutes. The potatoes should be tender and the venison should be falling apart.

Thicken if desired:

If you want a thicker sauce, mix the cornstarch with cold water in a small bowl and stir it into the stew. Simmer on the stovetop for 5 minutes until the sauce coats the back of a spoon.

Finish and serve:

Remove the herb sprigs and bay leaves, taste, and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with chopped parsley.

Pin Recipe

One winter evening, I brought a pot of this stew to a potluck and watched people go back for seconds, then thirds. Someone asked if I'd been cooking game meat my whole life, and I laughed because I'd only started the year before. But I think that's the magic of a good braise, it makes you look like you know what you're doing even when you're still learning.

Marinating for Extra Depth

If you have time, marinate the venison overnight in red wine, smashed garlic, and a few herb sprigs. I tried this once on a whim and the meat took on a deeper, almost spiced flavor that made the whole stew taste more intentional. Just pat the venison dry before browning so it sears properly instead of steaming in the marinade.

Swapping Vegetables

I've swapped potatoes for parsnips when I wanted something sweeter, and once I threw in turnips because that's all I had. Both worked beautifully and gave the stew a slightly different personality. Root vegetables are forgiving like that, they all turn soft and sweet in a long braise, so use what you have or what sounds good to you.

Serving Suggestions

This stew is perfect on its own, but I love serving it over buttered egg noodles or with a hunk of crusty bread to soak up the sauce. A full-bodied red wine like Syrah or Malbec mirrors the flavors in the pot and makes the meal feel a little more special.

• Serve with a simple green salad dressed in lemon and olive oil to cut the richness.
• Leftovers reheat beautifully on the stovetop with a splash of stock to loosen the sauce.
• If you're feeding a crowd, double the recipe and use a larger Dutch oven or two pots.

Pin Recipe

This stew has become my go-to for cold nights when I want something that feels like a hug in a bowl. I hope it brings the same kind of warmth to your table.

Recipe FAQs

→ What cut of venison works best?

Boneless shoulder or leg cut into cubes is ideal for slow braising to achieve tender, flavorful meat.

→ Can I use other vegetables?

Yes, parsnips or turnips can replace potatoes, and other root vegetables pair well for variation.

→ How do I thicken the sauce?

Mix cornstarch with cold water and stir into the stew; simmer for a few minutes until sauce thickens.

→ Is marinating necessary?

Marinating venison overnight in red wine, garlic, and herbs enhances depth of flavor but is optional.

→ What sides complement this dish?

Crusty bread or buttered noodles absorb the rich sauce perfectly and complement the hearty stew.

→ Are there allergen considerations?

Using gluten-free stock ensures the dish is gluten-free; check Worcestershire sauce for anchovy or gluten if sensitive.