It is that time of year in Arkansas, deer season. I am always looking for new game recipes, specifically venison recipes. When the weather gets cold, stew is one of the best comfort foods. I combined the best of both words with this Venison Stew.
The Meat & Potatoes of Venison Stew
This recipe has the basics of a vegetable stew with the addition of venison and potatoes. Unlike my recipe for Instant Pot Vegetable Beef Stew, I prepared this stew in a large cast iron Dutch oven. I believe a good Dutch oven is a staple for every kitchen. Venison stew is best prepared in a Dutch oven instead of a instant pot because deer meat cooked low and slow really enhances the flavor and tenderness while cooking out the gamey flavor.
I cook with a Dutch Oven similarly to this one: Paderno Chasseur Enamel Cast-Iron Oval Dutch Oven, 4-1/4Qt Color: Red
An additional step to help combat any gamey flavor is allowing the meat to marinate for at least 1 hour to overnight. I used approximately 2 pounds of venison backstrap cut into 1 inch cubes. Patted the meat dry and placed in glass dish. Then I salted with kosher then added red wine, red wine vinegar, and Worcestershire sauce. Marinating with a salt and vinegar marinade really cuts through the wild game flavor.
Spice It Up
The seasoning in this dish is relatively simply. I seasoned this stew with salt, pepper, thyme, beefy onion soup mix, and bay leaves. Another essential seasoning for the kitchen is dried bay leaves. They are slightly more expensive the average seasoning but the flavor pays off and a lot goes a long way.
If you are looking for great Venison Stew, this is one for you. Try it with some fresh homemade French Bread which you can get by clicking here. Enjoy!
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Venison Stew
Ingredients
- 2 pounds venison tenderloin or stew meat cubed
- 1 tsp smoked paprika
- 1 tsp cracked pepper
- 2 tbsp kosher salt
- 2 tbsp flour
- 2 tbsp red vinegar
- 3 tbsp Worcestershire
- 2 tbsp red wine
- 4 cloves garlic thinly sliced
- 2 tbsp olive oil
- 2 celery stalks diced
- 1 medium red onion chunked
- 3 carrots peeled and diced
- 3 medium potatoes peeled and chunked
- 2 3/4 cups beef broth
- 3 sprigs thyme
- 3 dried leaves
- 1 packet beefy onion soup mix
- 1 can 15 oz. fire roasted tomatoes
- 1 can 15 oz. cannellini beans
- 1 can 15 oz. corn drained
- 1 can 5 oz. sliced mushrooms drained
- 1 can 6 oz. tomato paste
- 1 tbsp corn starch
Instructions
- Cut venison into 1 inch cubes. Pat dry and season with salt, pepper, and smoked paprika. Add flour to coat meat. Place in glass casserole dish.
- Add red wine, red wine vinegar, garlic, and 2 tbsp. of Worcestershire. Stir together. Cover and marinate in refrigerator for at least 1 hour and up to 24 hours.
- Drain meat and pat dry. Heat 2 tbsp. of olive in large Dutch oven. Add meat and sauté until browned. Remove meat and set aside.
- Add celery, onion, potatoes, carrots, and thyme to the Dutch oven and scrap brown bits from the bottom of pan. Stir 4 to 5 minutes. Add remaining ingredients except corn starch then bring to a boil.
- Once boiling, reduce to a simmer and cook for 3 hours. Add corn starch to 2 Tbsp. of water and whisk together. Add corn starch to stew and stir. Enjoy!
1 Comment
Joan
November 14, 2022 at 8:18 amVenison stew was delicious.