Braised Venison Stew (Printable Version)

Tender venison slowly cooked with root vegetables and herbs in a robust red wine sauce for a comforting meal.

# What You Need:

→ Meats

01 - 2.6 lbs boneless venison shoulder or leg, cut into 2-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 2 large onions, chopped
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
07 - 10 oz cremini mushrooms, quartered
08 - 3 medium potatoes, peeled and cubed

→ Braising Liquid

09 - 1 2/3 cups dry red wine
10 - 2 cups beef or game stock
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - 1 sprig fresh rosemary
16 - Salt and freshly ground black pepper, to taste

→ Finishing

17 - 2 tablespoons cornstarch or arrowroot (optional, for thickening)
18 - 2 tablespoons cold water (if thickening)
19 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat venison dry with paper towels and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown venison in batches and set aside.
04 - Add onions, carrots, and celery to the pot; cook for 5 to 6 minutes until softened.
05 - Stir in garlic and mushrooms, cooking an additional 2 to 3 minutes.
06 - Mix in tomato paste and cook for 1 minute to deepen flavor.
07 - Return venison to the pot. Pour in red wine and deglaze by scraping browned bits from the bottom.
08 - Add beef or game stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a simmer.
09 - Cover and transfer the pot to the oven. Braise for 2 hours.
10 - Stir in potatoes, uncover, and braise an additional 30 minutes until meat and potatoes are tender.
11 - If desired, mix cornstarch with cold water and stir into stew. Simmer on the stovetop for 5 minutes until thickened.
12 - Remove herb sprigs and bay leaves. Adjust seasoning with salt and pepper to taste.
13 - Serve hot, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • The venison becomes melt-in-your-mouth tender after a slow oven braise, losing any gamey edge.
  • Root vegetables soak up all the rich, wine-dark sauce and turn sweet and savory.
  • It fills the house with the kind of smell that makes everyone wander into the kitchen asking whats for dinner.
  • Leftovers taste even better the next day once the flavors have had time to deepen.
02 -
  • Don't skip browning the venison in batches, crowding the pot steams the meat instead of searing it and you'll lose that deep, caramelized flavor.
  • If the stew tastes a little sharp after braising, a pinch of sugar or an extra splash of Worcestershire can round it out.
  • Let the stew rest for 10 minutes before serving so the sauce thickens slightly and the flavors settle.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid, it holds heat evenly and keeps the venison from drying out.
  • Taste the stew before serving and don't be afraid to add a little more salt, it makes all the difference in bringing out the sweetness of the vegetables and the depth of the wine.
  • If you can't find venison, this recipe works just as well with beef chuck or lamb shoulder.

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