Venison Stew - Hearty venison with vegetables
- 1.5 pounds venison, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 potatoes, peeled and cubed
- 1 parsnip, peeled and sliced
- 1 turnip, peeled and cubed
- 2 tablespoons tomato paste
- 2 cups beef or game stock
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Hearty Venison Stew is a robust and warming dish, perfect for the colder months or for those who enjoy game meats. This stew features tender chunks of venison that are slowly simmered with a mirepoix of carrots, celery, and onions, along with potatoes and earthy root vegetables for added heartiness. The rich flavor of the game meat is complemented by fresh herbs, red wine, and a touch of tomato paste, creating a thick and savory gravy. It's a traditional and satisfying meal that evokes the flavors of the wild and is often enjoyed among friends and family. Serve this rustic stew with crusty bread or over a bed of creamy mashed potatoes. Description by ChatGPT.
Embrace the essence of the great outdoors with this hearty Rustic Venison Stew, inspired by Jeremiah Doughty from Field to Plate. It encapsulates a true passion for nature and a testament to the role of food in our outdoor experiences. This venison stew uses simple, robust ingredients to bring warmth and satisfaction to any table, especially after a fulfilling day in the woods. In this rendition of Jeremiah's favorite deer camp dish, we'll be using a cut that's often overlooked - the shoulder, ensuring it becomes tender and flavorful in our stew.
Ingredients:
- 2 pounds venison shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 4 cups beef broth
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
Instructions:
1. Begin by patting the venison dry with paper towels to remove any excess moisture. Season generously with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the venison cubes and sear them until browned on all sides. Do this in batches to avoid overcrowding the pot. Remove the browned venison and set it aside.
3. In the same pot, add the onions, carrots, and celery, cooking until they begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any brown bits from the bottom with a wooden spoon.
5. Return the venison to the pot and add the beef broth, potatoes, bay leaves, thyme, and rosemary. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 2 hours or until the venison is tender.
6. To thicken the stew, create a slurry by mixing the flour with a small amount of water until smooth. Gradually stir it into the stew, simmering until thickened.
7. Adjust the seasoning with additional salt and pepper if necessary.
8. Ladle the stew into bowls and garnish with fresh parsley.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Equipment: Dutch oven or large pot, wooden spoon, ladle
Cooking Tips: For an even deeper flavor, marinate the venison in red wine overnight before cooking.
This recipe is specially crafted for the Vortex Optics community as found in their YouTube channel's narration by Jeremiah Doughty from Field to Plate. For a complete breakdown of this recipe and more: https://www.youtube.com/@VortexOpticsUSA and https://www.vortexoptics.com/blog
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