Venison Stew

I do not cook venison much at all, but the other day a friend gave me a couple pounds of venison meat, after a hunting trip. I was eager to try cooking it and decided to make a stew. WOW – this stew was packed with flavor. The venison was tender but it was the stew broth that really rocked. Red wine, tomato paste and beef stock created a wonderfully robust broth and the fresh basil was the perfect last minute addition.

Venison Stew-3

Venison Stew

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 -6
Author Steve Cylka

Ingredients

  • 2 pounds venison meat , trimmed and cubed
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp oil
  • 2 onions , diced
  • 3 garlic cloves , minced
  • 4 tbsp tomato paste
  • 1 1/2 cups red wine
  • 4-6 large potatoes , peeled and cut into large chunks
  • 4-6 carrots , peeled and roughly chopped
  • 3 cups venison broth or beef broth
  • salt and pepper , to taste
  • 1 tbsp corn starch , for thickening
  • 1 bunch fresh basil

Instructions

  • Preheat oven to 350F.
  • Whisk together the flour, salt, black pepper, and paprika. Toss cubed venison in the four and spices until coated. Dust off any excess flour.
  • Heat oil in a skillet or dutch oven on medium heat. Add venison and brown the meat flipping every minute or two.
  • Add the onions and garlic and saute them for a couple minutes.
  • Stir in the tomato paste and pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
  • If the meat and onions are in a skillet, transfer to a large roasting pot. Add the potatoes, carrots, beef broth, salt and pepper.
  • Cook in the oven for 3 hours.
  • Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
  • Rip up the fresh basil and stir into the stew just before serving.

 

Venison Stew-2

 

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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