This delicious Venison Stew is the perfect hearty meal for a cozy night in. Packed with tender venison, fresh vegetables, and savory broth, it’s a simple, flavorful dish that’s both nutritious and satisfying. You can easily customize it with ingredients you have on hand for a quick, comforting dinner!
Ingredients Needed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds venison, cubed (about 900 grams)
- 1 small white onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 6 cups beef broth (about 1.5 liters)
- 1 cup red wine (or more beef broth)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 pound baby potatoes, halved (about 450 grams)
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
How To Make Venison Stew Recipe
- Sear the Venison: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add venison cubes and cook for about 10 minutes, turning until browned on all sides. Remove from the pot and set aside.
- Sauté Vegetables: Add butter to the pot. Once melted, cook the onion, carrots, celery, salt, and pepper for 5-7 minutes until the onion becomes fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes until the garlic becomes fragrant.
- Combine Ingredients: Return the seared venison to the pot. Add beef broth, red wine (or additional beef broth), Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally, until venison is tender.
- Cook Potatoes: Add halved baby potatoes and simmer, covered, for an additional 15 minutes until potatoes are tender.
- Finish the Stew: Remove bay leaves. Stir in frozen peas and cook for 2-3 minutes until peas are heated through.
- Serve: Ladle the stew into bowls and top with fresh chopped parsley.
Recipe Tips
- Sear the Venison Well: Make sure to sear the venison on all sides before cooking. This helps lock in the flavor and gives the stew a richer taste.
- Use Fresh Herbs: If you have fresh Italian seasoning or parsley, use them instead of dried for extra flavor and color.
- Adjust the Broth: If you prefer a thicker stew, let it simmer uncovered for a little longer to reduce the broth, or add a bit of flour to thicken it.
- Don’t Skip the Wine: Adding red wine really enhances the flavor of the stew, but if you prefer not to use it, just add more beef broth.
- Simmer Gently: Avoid cooking on high heat. A slow simmer is key to making sure the venison becomes tender and the flavors blend together perfectly.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers venison stew in a sealed container. It stays good in the fridge for up to 3 days.
- Freeze: Cool the stew before placing it in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, then heat on the stove until hot.
- Reheating: Reheat leftovers venison stew on the stove over low heat for about 5 minutes, stirring occasionally until warmed through. Alternatively, microwave in short intervals of 2-3 minutes, stirring between each, until hot.
Nutrition Fact
Serving Size: 1 of 6 servings
- Calories: 137
- Total Fat: 5.9g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 205mg
- Potassium: 371mg
- Total Carbohydrate: 10.6g
- Dietary Fiber: 2g
- Sugars: 2.9g
- Protein: 6.8g
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Venison Stew Recipe
Description
This delicious Venison Stew is the perfect hearty meal for a cozy night in. Packed with tender venison, fresh vegetables, and savory broth, it’s a simple, flavorful dish that’s both nutritious and satisfying. You can easily customize it with ingredients you have on hand for a quick, comforting dinner!
Ingredients
Instructions
- Sear the Venison: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add venison cubes and cook for about 10 minutes, turning until browned on all sides. Remove from the pot and set aside.
- Sauté Vegetables: Add butter to the pot. Once melted, cook the onion, carrots, celery, salt, and pepper for 5-7 minutes until the onion becomes fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes until the garlic becomes fragrant.
- Combine Ingredients: Return the seared venison to the pot. Add beef broth, red wine (or additional beef broth), Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally, until venison is tender.
- Cook Potatoes: Add halved baby potatoes and simmer, covered, for an additional 15 minutes until potatoes are tender.
- Finish the Stew: Remove bay leaves. Stir in frozen peas and cook for 2-3 minutes until peas are heated through.
- Serve: Ladle the stew into bowls and top with fresh chopped parsley.
Notes
- Sear the Venison Well: Make sure to sear the venison on all sides before cooking. This helps lock in the flavor and gives the stew a richer taste.
- Use Fresh Herbs: If you have fresh Italian seasoning or parsley, use them instead of dried for extra flavor and color.
- Adjust the Broth: If you prefer a thicker stew, let it simmer uncovered for a little longer to reduce the broth, or add a bit of flour to thicken it.
- Don’t Skip the Wine: Adding red wine really enhances the flavor of the stew, but if you prefer not to use it, just add more beef broth.
- Simmer Gently: Avoid cooking on high heat. A slow simmer is key to making sure the venison becomes tender and the flavors blend together perfectly.
Venison Stew Recipe
