White Mountains Venison Stew
A thick, root-vegetable-packed stew made with venison, a nod to hunting traditions in the forests around the White Mountains. Rich, slow-simmered, and deeply warming.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Dutch oven
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 16
- carbs
- 28
- protein
- 32
- calories
- 410
Instructions
- 1
Toss the venison cubes with the flour, salt, and pepper.
- 2
Heat oil in a Dutch oven. Brown the venison in batches and set it aside.
- 3
Cook the onion in the same pot until it softens.
- 4
Return the venison to the pot. Pour in the beef broth and scrape up the browned bits from the bottom.
- 5
Add the bay leaf and thyme. Bring to a gentle simmer, cover, and cook for 1.5 hours.
- 6
Add the carrots, potatoes, and turnip. Simmer for 45 minutes until the vegetables and meat are tender.
- 7
Remove and discard the bay leaf. Adjust the seasoning and serve hot.
Chef's tips
Brown the meat in small batches so it gets a deep crust. This builds a rich flavor base for your stew.
Storage
Refrigerate up to 4 days; stew flavor improves overnight.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the venison tough.
- •Skipping the browning step, which leaves the stew with less flavor.
Serving suggestions
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