Name: Venison Stew with Root Vegetables
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Ingredients: 1 kg venison stew meat, cubed; ¼ cup all-purpose flour; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and cut into 1-inch chunks; 2 parsnips, peeled and cut into 1-inch chunks; 2 cups potatoes, peeled and cubed; 2 cups beef broth; 1 cup red wine (optional, or use extra broth); ¼ cup tomato paste; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme; 1 tsp dried rosemary; ½ tsp smoked paprika; ½ tsp ground allspice; 1 cup button mushrooms, halved; ¼ cup fresh parsley, chopped (for garnish)

DifficultyBeginner

CategoryGame, Main Courses, Meat, Vension

A hearty and flavorful stew featuring tender venison chunks slow-cooked with root vegetables in a rich, herb-infused broth. This comforting dish is perfect for a cozy evening or a special dinner, offering a rich, earthy taste that pairs beautifully with crusty bread or mashed potatoes.

Yields6 Servings

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For the Venison Stew

1 kg venison stew meat, cubed

¼ cup all-purpose flour

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

1 large onion, diced

3 cloves garlic, minced

2 carrots, peeled and cut into 1-inch chunks

2 parsnips, peeled and cut into 1-inch chunks

2 cups potatoes, peeled and cubed

2 cups beef broth

1 cup red wine (optional, or use extra broth)

¼ cup tomato paste

1 tbsp Worcestershire sauce

1 bay leaf

1 tsp dried thyme

1 tsp dried rosemary

½ tsp smoked paprika

½ tsp ground allspice

1 cup button mushrooms, halved

¼ cup fresh parsley, chopped (for garnish)

Prepare the Venison

In a shallow dish, combine flour, salt, and pepper.
Dredge the venison pieces in the flour mixture, shaking off excess.
Heat olive oil and butter in a large Dutch oven over medium-high heat.
Sear the venison in batches, cooking for 3-4 minutes per side until browned.
Transfer the browned venison to a plate and set aside.

Sauté the Vegetables

In the same pot, add the onions and sauté for 5-7 minutes until softened.
Add minced garlic and cook for 1-2 minutes until fragrant.
Stir in carrots, parsnips, and potatoes and cook for an additional 5 minutes.

Deglaze and Build the Stew

Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pot.
Simmer for 5 minutes, allowing the wine to reduce slightly.
Stir in beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, rosemary, smoked paprika, and allspice.
Return the venison to the pot and stir to combine.

Simmer the Stew

Bring the stew to a gentle boil, then reduce the heat to low.
Cover and simmer for 1.5 - 2 hours, or until the venison is tender and the vegetables are cooked through.
During the last 20 minutes of cooking, add the mushrooms.
If the stew is too thin, uncover and simmer for an additional 15-20 minutes to thicken.

Serve

Remove the bay leaf and discard.
Taste and adjust seasoning with salt and pepper.
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Tips and Variations

For Extra Richness: Add a splash of balsamic vinegar or a tablespoon of brown sugar.
Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes.
Gluten-Free Option: Use cornstarch or gluten-free flour for dredging the venison.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Freezing: Freeze the stew for up to 3 months. Thaw overnight and reheat on the stovetop.

Ingredients