Chunked Venison
Warm, hearty, and bursting with rich, savory flavors, this Chunked Venison recipe is the ultimate comfort food for wild game enthusiasts and stew lovers alike. Tender cubes of venison are seared to perfection, then slow-simmered with carrots, celery, potatoes, and a fragrant blend of garlic, thyme, and smoky paprika. A splash of red wine and a dollop of tomato paste deepen the flavor, while a beef or venison stock base keeps the dish irresistibly rich and comforting. This one-pot wonder, with its melt-in-your-mouth texture and vibrant freshness from a sprinkle of parsley, is perfect for chilly evenings. Pair it with crusty bread or spoon it over creamy mashed potatoes for a rustic, satisfying meal that celebrates the robust, lean flavor of venison. Ready in just a couple of hours, this recipe is as easy as it is delicious, making it a must-try dish for your next cozy dinner.
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Recipe Information
Ingredients
- 2 pounds venison (cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 3 medium carrots (sliced into rounds)
- 2 stalks celery (sliced)
- 3 medium potatoes (cubed)
- 3 cups beef or venison stock
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup flour (optional, for dredging)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Pat the cubed venison dry with paper towels and season with salt and pepper. If desired, dredge the venison cubes lightly in flour to help them brown and thicken the sauce.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the venison cubes in batches, making sure not to overcrowd the pan. Sear each side until browned, about 2–3 minutes per side. Remove and set aside.
In the same pot, add the diced yellow onion, and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots and celery, cooking for 5 minutes until they begin to soften.
Add the tomato paste to the pot, stirring it into the vegetables and cooking for 2–3 minutes to release its richness.
Pour in the red wine (if using) to deglaze the pan, scraping off any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Add the seared venison back to the pot along with the cubed potatoes.
Pour in the beef or venison stock until the meat and vegetables are just covered. Toss in the bay leaves, thyme, paprika, salt, and pepper. Stir to combine.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 1.5–2 hours, or until the venison is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaves and thyme stems before serving.
Serve hot, garnished with chopped parsley. Enjoy with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
