Hunter's Venison Stew
Cubed venison browned and simmered with root vegetables in a rich broth thickened until spoon-coating. A staple of deer season kitchens across the state's rural counties.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14
- carbs
- 26
- protein
- 32
- calories
- 380
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 each batch aside.
- 3
Add onion to the pot and cook until soft. Scrape up the browned bits from the bottom.
- 4
Put the venison back into the pot. Add beef broth, red wine if using, and bay leaves.
- 5
Bring the liquid to a simmer. Cover and cook over low heat for 1.5 hours.
- 6
Add carrots and potatoes. Simmer for 45 minutes to an hour until the meat and vegetables are tender.
- 7
Remove the bay leaves and adjust the seasoning. Serve hot.
Chef's tips
Brown the venison in small batches without crowding the pot to build deep flavor before adding liquid.
Storage
Refrigerate up to 4 days; the stew also freezes well for up to 3 months.
Reheating
Reheat slowly on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Cooking the venison over heat that is too high, which makes the lean meat tough
- •Skipping the browning step, which takes away rich flavor
Serving suggestions
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