Venison Stew
Venison stew is a classic game dish that has been prepared in Europe for centuries, especially in hunting communities. The dish is characterized by its long, slow cooking time, which allows the meat to become incredibly tender while the red wine and herbs infuse it with a deep, rich flavor. There's nothing better on a cold autumn evening than a bowl of hot, spiced venison stew, served with fresh bread or mashed potatoes. If you enjoy rich, flavorful game dishes, this recipe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
Cut the venison into 1-inch cubes. Season generously with salt, pepper, and a light dusting of flour.
2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the venison in batches for 4-5 minutes per side, until browned. Remove the meat and set aside.
3
In the same pot, sauté the diced onion for about 5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4
Add the sliced carrots and celery to the pot, and sauté for about 5 minutes, until slightly tender.
5
Stir in the tomato paste, then pour in the red wine. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate.
6
Return the venison to the pot. Pour in the beef broth, then add the bay leaves, rosemary, and thyme.
7
Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the venison is very tender. Stir occasionally.
8
If the stew is too thin, remove the lid and simmer for another 10-15 minutes, or until the sauce has thickened to your liking.
9
Serve hot with fresh crusty bread or creamy mashed potatoes. Enjoy your flavorful and hearty venison stew!
