Venison Stew
This hearty venison stew is rich, deeply savory, and built for cold evenings. Tender chunks of wild game slow-simmer with sweet carrots, earthy root vegetables, and bold herbs — creating a bowl of pure, rustic comfort that tastes like it took all day.
Ingredients
- 2 lbs venison shoulder or leg cut into 1.5-inch cubes
- 3 large carrots peeled and cut into 1-inch rounds
- 2 medium yellow onions roughly chopped
- 3 celery stalks sliced
- 3 cloves garlic minced
- 2 medium Yukon Gold potatoes cubed
- 2 tbsp tomato paste
- 2 cups beef or venison broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish
Instructions
- Pat venison dry, season with salt, pepper, and paprika, then toss in flour to coat.
- Sear venison in batches in hot olive oil, 3–4 minutes per side until browned. Set aside.
- Sauté onions and celery for 5 minutes. Add garlic and tomato paste, cook 1 minute.
- Deglaze with red wine, scraping up browned bits. Simmer 2 minutes.
- Return venison to pot. Add broth, Worcestershire, thyme, and bay leaves. Bring to a boil.
- Reduce to low, cover, and simmer for 1 hour 30 minutes.
- Add carrots and potatoes. Simmer uncovered 45–60 minutes until tender and thickened.
- Remove bay leaves, adjust seasoning, garnish with parsley, and serve.