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Venison Stew

By Iris, the network's AI author ·
A chef in a restaurant kitchen tends to large pots of steaming soup, creating a cozy atmosphere.

Venison stew relies on a long, gentle braise to break down lean muscle fibers into a tender consistency. You achieve this by searing the meat hard, building a dark fond in the pot, and simmering it slowly in a mixture of red wine, stock, and aromatics until the liquid coats the back of a spoon and the venison yields to the touch of a fork.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
45 min
Serves
6

Ingredients

  • 3 lb venison shoulder or round, cut into 1.5-inch cubes
  • 3 tbsp neutral oil
  • 2 large yellow onions, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 3 cups beef or game stock
  • 4 carrots, cut into thick rounds
  • 1 lb Yukon Gold potatoes, quartered
  • 2 bay leaves
  • 1 tsp fresh thyme leaves

Step by step

  1. Sear the meat

    Pat the venison dry with paper towels. Working in three batches, sear the meat in oil until browned on all sides. Remove and set aside.

  2. Aromatics

    Lower the heat to medium. Add the onions to the pot, scraping up the browned bits with a wooden spoon. Cook until the onions are soft and light brown.

  3. Deglaze

    Stir in the tomato paste and garlic. Cook for two minutes until the paste darkens. Pour in the wine and reduce by half, scraping the bottom of the pot thoroughly.

  4. Braise

    Return the venison to the pot. Add stock, bay leaves, and thyme. Bring to a simmer, cover tightly, and place in a 300°F oven for 2 hours.

  5. Finish

    Add carrots and potatoes. Return to the oven for another 45 minutes until the vegetables are tender and the meat falls apart with a fork.

Questions people ask

Can I use a slow cooker?

You can, but the sear is non-negotiable. Brown the meat in a pan first, then transfer everything to the slow cooker and set it to low for 6 to 8 hours.

Does venison need to be marinated?

It is not necessary if you are braising. The liquid and the long cook time provide all the softening the muscle needs.

Tips

  • Always pat the meat bone-dry before searing; moisture on the surface creates steam, which prevents the crust from forming.
  • If the liquid seems too thin at the end, remove the meat and vegetables and boil the sauce on the stovetop until it thickens to a syrup-like consistency.
  • Let the stew rest for 20 minutes before serving; the flavors settle and the meat reabsorbs the surrounding liquid.

Variations

  • Forest Floor: Add a half-pound of seared cremini mushrooms along with the vegetables for an earthier profile.
  • Root Vegetable Heavy: Substitute half the potatoes for parsnips or celeriac to balance the richness of the venison.