Venison Stew
This venison stew recipe turns lean shoulder meat into fork-tender cubes in a dark, glossy red wine gravy with carrots and potatoes.
Equipment
- Dutch oven - 5 to 6 quarts (4.7 to 5.7 L), with a tight-fitting lid
- Chef's knife - for trimming silver skin and cutting even cubes
- Large cutting board - preferably one reserved for raw meat
- Locking tongs - for turning the cubes during searing
- Wooden spoon - for scraping up the browned bits after deglazing
- Soup Ladle - for serving
- Large mixing bowl - for tossing the venison in flour
- Large plate - for holding the seared meat
- Paper towels - for drying the meat before flouring
Ingredients
- 2 lb venison stew meat - 900 g, from the shoulder, neck, or shank, trimmed of fat and silver skin and cut into 1.5-inch (4 cm) cubes
- 1/4 cup all-purpose flour - 30 g, for coating the meat
- 1 tsp fine salt - for the coating, plus more to taste at the end
- 1/2 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil - 45 ml, divided into three 1-tablespoon portions
- 1 large yellow onion - about 10 oz/280 g, diced
- 3 medium carrots - about 10 oz/280 g, sliced 1/2 inch (1 cm) thick
- 3 ribs celery - sliced 1/2 inch (1 cm) thick
- 4 cloves garlic - minced
- 2 tbsp tomato paste
- 1 cup dry red wine - 240 ml, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth - 950 ml
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 dried bay leaves
- 5 dried juniper berries - lightly crushed (optional but traditional)
- 1.5 lb Yukon Gold potatoes - 680 g, scrubbed and cut into 1-inch (2.5 cm) chunks about 15 minutes before they go into the pot
- 2 tbsp chopped fresh parsley - for garnish
Instructions
- Pat the venison dry, trim off the hard fat and silver skin, and cut into 1.5-inch cubes. Toss the cubes in a bowl with the flour, 1 tsp salt, and black pepper until evenly coated, then shake off any excess flour.
- Dice the onion, slice the carrots and celery 1/2 inch thick, and mince the garlic. Lightly crush the juniper berries, chop the parsley and refrigerate it, and leave the potatoes whole for now.
- Heat 1 tbsp olive oil in the Dutch oven over medium-high heat. Sear half the venison in a single layer for 2 to 3 minutes per side until deeply browned, then move to a plate. Wipe out burnt flour, add another 1 tbsp oil, and repeat with the remaining venison.
- Lower the heat to medium and add the final 1 tbsp olive oil. Cook the onion, carrots, and celery for 6 to 8 minutes until the onion turns translucent. Stir in the garlic for 30 seconds, then add the tomato paste and cook for 2 minutes until it darkens to a brick red.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every browned bit. Simmer for 3 to 4 minutes until the wine has reduced by about half and the sharp alcohol smell has faded.
- Add the beef broth, Worcestershire sauce, smoked paprika, thyme, bay leaves, and crushed juniper berries. Return the seared venison and any juices to the pot, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring every 30 minutes. Test a cube with a fork at the 2-hour mark and simmer another 20 to 30 minutes if still firm.
- About 15 minutes before the meat is ready, scrub and cut the potatoes into 1-inch chunks. Stir them into the stew once the venison is nearly fork-tender, cover, and simmer for 30 minutes until the potatoes are fork-tender. Remove the lid for the last 10 minutes if the gravy looks thin.
- Remove and discard the bay leaves. Taste and add salt until the flavors are balanced, usually about 1/2 tsp more. Turn off the heat and let the stew rest for 10 minutes, then ladle into warm bowls and sprinkle with the chopped parsley.
Notes
- Keep the stew at a bare simmer; a hard boil makes lean venison dry and stringy.
- Shoulder, neck, and shank can need 30 to 60 minutes beyond the 2-hour mark, so always test a cube with a fork before adding the potatoes.
- Choose collagen-rich cuts like shoulder, neck, or shank for the most tender result.
- Trim all fat and silver skin before cooking, since the strongest gamey flavors concentrate there.
- Brown the meat in two batches to avoid crowding, which traps steam and turns the cubes gray.
- Dry the meat thoroughly before flouring; damp cubes make a gummy coating that slides off.
- For a gluten-free version, skip the flour coating, sear the plain meat, and thicken at the end with 2 tbsp cornstarch mixed with 3 tbsp cold water.
- To make it without red wine, replace the wine with an extra cup of beef broth and 1 tbsp red wine vinegar.
- Leftovers keep for 3 to 4 days in the refrigerator and up to 3 months in the freezer; reheat to 165°F (74°C) before serving.
- For a slow cooker version, sear the meat and cook the vegetables on the stovetop, then transfer everything except the potatoes to a slow cooker and cook on low for 6 to 8 hours, adding the potatoes for the final 2 hours.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 33gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 780mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 80IUVitamin C: 25mgCalcium: 6mgIron: 25mg
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