Italian Venison
Experience the rich, rustic flavors of Italian cuisine with this hearty Italian Venison recipe, a perfect fusion of tender slow-cooked venison and an aromatic tomato-based sauce. Featuring cubed venison shoulder or stew meat, this dish is simmered to perfection with red wine, crushed tomatoes, and a medley of Italian herbs like rosemary, thyme, and oregano, creating a deeply flavorful and comforting stew. Enhanced with a classic soffrito of onion, carrots, and celery, this dish is ideal for cozy family dinners or special occasions. Serve over silky polenta, al dente pasta, or alongside crusty bread to soak up every drop of the savory sauce. With just 20 minutes of prep and a long, slow cook, this Italian-inspired venison recipe is a surefire way to elevate your game meat repertoire while embracing authentic Italian flavors.
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Recipe Information
Ingredients
- 1.5 lbs venison (shoulder or stew meat, cubed)
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine (dry)
- 28 oz canned crushed tomatoes
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (for garnish)
Instructions
Pat the venison cubes dry with paper towels to ensure good browning. Season the meat with salt and pepper on all sides.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the venison in batches until browned on all sides, about 3-4 minutes per batch. Remove the venison and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery, cooking until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, beef stock, tomato paste, rosemary, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
Return the browned venison to the pot along with any juices that accumulated on the plate. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the venison cook slowly for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
Remove the bay leaf from the pot. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Italian venison over pasta, polenta, or with crusty bread. Garnish with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1517 mg | 32% | |
*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.
