Smoky and Rich Venison Stew
Indulge in the hearty comfort of this Smoky and Rich Venison Stew, a flavor-packed dish perfect for cozy evenings. Tender chunks of venison are seared to perfection and simmered with crispy bacon, hearty root vegetables, and fragrant herbs in a rich, smoky broth flavored with red wine and smoked paprika. The addition of russet potatoes and sweet peas makes this stew a complete, satisfying meal, while fresh parsley adds a vibrant, herby finish. Perfectly paired with crusty bread or your favorite side, this slow-cooked masterpiece is a true celebration of wild game cuisine. Whether you're a fan of venison or simply looking for a bold, comforting stew recipe, this dish is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, diced
- 1 large yellow onion, diced
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 cup red wine
- 4 cups beef or venison stock
- 1 tablespoon worcestershire sauce
- 2 large russet potatoes, peeled and cubed
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Season the venison stew meat with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. In batches, sear the venison on all sides until browned. Remove the meat and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove the cooked bacon and set aside, leaving the rendered fat in the pot.
Add the remaining tablespoon of olive oil, then stir in the onion, carrots, and celery. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
Add the minced garlic, tomato paste, and smoked paprika. Cook for 1-2 minutes, until aromatic.
Deglaze the pot with the red wine, scraping the bottom to incorporate any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the venison and bacon to the pot, then pour in the beef or venison stock. Add the worcestershire sauce, cubed potatoes, thyme sprigs, and bay leaf.
Bring the stew to a boil, then reduce the heat to low. Cover and let the stew simmer for 2 hours, stirring occasionally, until the venison is tender and the flavors have melded.
Fifteen minutes before the stew is done, stir in the frozen peas.
Remove the thyme sprigs and bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread or your favorite side.
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 41.0 g | ||
| Protein | 349.1 g | 698% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 9111 mg | 194% | |
*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.
