The Definitive Venison Stew

The original recipe can be found here (the part where it says it's quick and easy should be completely disregarded as laughably false), but as the cooking progressed, the recipe and I didn't agree on several points. So this is my version with important contributions of both help and ideas from Aunt Kathy and Pam.


2 pounds venison, 1" cubes
1 medium onion, cut into 8 chunks
3 medium carrots, cut into 1/4" slices
1/4 cup finely chopped celery
3/4 t salt
1/2 t ground white pepper (black can be substituted)
2 t dried parsley
1/2 t dried thyme
1/4 t dried rosemary
1 1/4 dry red wine
1 can beef broth
5 slices of bacon, chopped
1/4 c all-purpose flour
1 t tomato paste
1 package cleaned, quartered mushrooms
2 large potatoes (next time I will strongly consider throwing in more potatoes)
1 T corn starch (as needed)

Remove all tendons, fat and silvery skin from the venison (removing this will help get rid of any gamey flavor). Add the venison, onions, carrots, celery, salt, pepper, and the herbs to a glass bowl or casserole dish. Pour 1 cup of red wine and 3/4 cup beef broth over the venison and marinate in the refrigerator for 8 hours, or overnight. Do not marinate for over 12 hours or your meat will turn to mush.

Strain out the marinade and set aside for later. Separate the meat from the marinated veggies. Throw the meat in a large ziplock bag with the flour, shake to cover evenly. 
In a large saucepan over high heat, cook the bacon until it turns crisp.* Transfer the bacon to a paper-towel-lined plate to drain. Pour all but 2 tablespoons of bacon grease from the pan (Note: if you need more grease, augment with vegetable oil). Saute the onions, carrots, celery and potatoes in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer to a large stock pot.

*Venison meat has little or no fat, the bacon is important.

Brown the venison in the remaining bacon grease in two batches and add to the stock pot. With the remaining wine, deglaze the pan, scraping the bottom, add in the remaining broth until heated. Add pan juice, the reserved marinade, mushrooms, bacon and tomato paste to the stock pot. Add enough water to barely cover the stew. Simmer on low for 1 hour until meat and vegetables are tender. If sauce is not thick enough made a paste of 1 T cornstarch and 1 T water. Add to pot and stir until thickened.

This recipe makes 6 to 8 servings.

1 comment:

Kath said...

Smelled so very yummy as it cooked!