Very Versatile Venison Stew
Cozy up with a hearty bowl of "Very Versatile Venison Stew," a rich and satisfying dish packed with rustic flavors and wholesome ingredients. This recipe highlights tender venison, perfectly seasoned and slow-simmered with a medley of vegetables, red wine, and a fragrant blend of fresh herbs like rosemary and thyme. Velvety russet potatoes and sweet pops of peas make this stew a complete, comforting meal perfect for chilly evenings. The recipe's flexibility shines—customize it with your favorite vegetables or serve it alongside crusty bread or fluffy rice for the ultimate comfort food experience. With just 20 minutes of prep and a slow, flavorful simmer, this stew is sure to become a go-to for venison lovers and those seeking a hearty, soul-warming dinner. Keywords: venison stew, hearty stew recipe, slow-cooked venison, comfort food, easy venison recipe.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and sliced carrots
- 2 diced celery stalks
- 2 large, peeled and cubed russet potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or venison broth
- 2 bay leaves
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 cup frozen peas
- 2 tablespoons, chopped parsley
Instructions
In a large mixing bowl, toss the venison meat with flour, salt, and black pepper to coat evenly.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the venison in batches, searing the meat until browned on all sides. Remove the browned meat and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the venison to the pot and add the broth, bay leaves, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the stew for 90 minutes, stirring occasionally, until the meat is tender.
Add the potatoes and continue simmering for another 20-30 minutes, or until the potatoes are fork-tender.
Stir in the frozen peas and cook for 5 more minutes.
Remove the bay leaves, rosemary sprig, and thyme stems before serving.
Garnish with chopped parsley and serve hot with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 46.0 g | ||
| Protein | 336.7 g | 673% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 10120 mg | 215% | |
*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.
