Northeast Woodland Savory Venison Stew
Immerse yourself in the hearty flavors of the Northeast with this Savory Venison Stew, a comforting, rustic dish perfect for colder months. Tender bites of venison are seared to perfection and slowly simmered with an earthy medley of root vegetables, including carrots, parsnips, and potatoes, along with fragrant herbs like thyme, rosemary, and bay leaves. A touch of red wine and optional juniper berries add depth and richness to the broth, while a light roux ensures a velvety texture. Perfectly seasoned and garnished with fresh parsley, this stew pairs beautifully with crusty bread or creamy mashed potatoes. Designed for both game meat enthusiasts and hearty stew lovers, this dish is a testament to the timeless flavors of woodland cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 3 medium potatoes, peeled and diced
- 2 stalks celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 5 berries juniper berries (optional)
- 2 tablespoons all-purpose flour
- 4 cups beef or venison stock
- 1 cup red wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Season the venison stew meat with a pinch of salt and pepper. Add the meat to the pot in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the flour to the pot and stir constantly for 1-2 minutes to create a light roux.
Slowly pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Return the seared venison to the pot. Add the carrots, parsnips, potatoes, celery, thyme, rosemary, bay leaves, and juniper berries (if using).
Pour in the beef or venison stock, ensuring the ingredients are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the stew for 2-2.5 hours, stirring occasionally, until the venison is tender and the vegetables are cooked through. Adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves and juniper berries (if added) before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 36.3 g | ||
| Protein | 316.4 g | 633% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 8403 mg | 179% | |
*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.
