Venison Stew (Rich, Tender & Hearty)
Why this works
Venison is lean, so the trick is slow cooking + fat + acidity. This recipe builds layers of flavor and turns tough cuts meltingly tender.
Ingredients (Serves 4–6)
Meat & Base
2½ lbs venison stew meat (shoulder, neck, or shank), cut into chunks
Salt & freshly ground black pepper
3 tbsp flour (or cornstarch for GF)
3 tbsp olive oil or bacon fat
Aromatics
2 onions, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
Flavor Builders
2 tbsp tomato paste
1 cup dry red wine (Cabernet or Merlot work great)
3 cups beef or venison stock
1 tbsp Worcestershire sauce
1 tbsp soy sauce (secret umami booster)
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Optional but amazing: ½ tsp juniper berries, lightly crushed
Hearty Add-Ins
1½ lbs Yukon Gold or russet potatoes, chunked
1 cup mushrooms (cremini or button), halved
Finish
1 tbsp butter
Chopped fresh parsley or thyme
Instructions
1. Brown the Venison (don’t rush this)
Pat meat very dry.
Season generously with salt & pepper, then toss with flour.
Heat oil in a heavy pot or Dutch oven over medium-high heat.
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