When you’re achieved with dry, gamey, robust venison stew and need wealthy flavorful gravy, scrumptious tender stewed venison meat and chunky veggies, then you definitely’ve discovered your new recipe! Under I’ll share my 5 keys to one of the best deer stew!

When my neighbor, an avid hunter, requested me to develop a venison stew recipe, I agreed for the *small* payment of free stew meat for recipe testing. After trials, errors, analysis and utilizing cooking science from my culinary faculty notebooks, I used to be capable of give you 5 keys to getting nice texture and a scrumptious style for a hearty comforting stew recipe I may share with him.

5 Keys To The Greatest Venison Stew

1. Which stew meat is greatest: Not all stew meat is created equal! I like to recommend utilizing the chuck and shoulder. If potential ask your butcher to label stew meat packages with the particular reduce (primal) from wich it got here. Keep away from lean hindquarter cuts like rump and prime spherical as these are greatest for prime warmth cooking and have little or no collagen (ie they may flip to sawdust when cooked in a stew.)
2. Tender Meat Takes Time: The sinew and connective tissue in meat requires low sluggish moist warmth to interrupt down. Including just a little acid (tomato paste and wine) helps this course of alongside. Stewing venison takes as much as 4 hours- particularly in case your deer was a giant previous buck! The collagen within the meat will dissolve into gelatin which is what provides stew meat an unctuous texture and thickens the broth. If you don’t braise the stew lengthy sufficient, the meat shall be chewy.
3. Use low warmth: Venison is extraordinarily lean and doesn’t have a whole lot of connective tissues like that in beef. It dries out simply whether it is cooked too rapidly and at too excessive a temperature. I’ve discovered even my Crockpot model sluggish cooker on low is simply too scorching. As a substitute, braising the meat in a Dutch Oven within the oven at solely 300 levels will slowly prepare dinner the meat. This additionally has the good thing about slowly decreasing the braising liquid into very richly flavored gravy.
4. Enrich the Stew: Even with taking the above precautions, it is very important add fats to the stew. I do that within the type of Beurre Manie which is a French culinary methodology of blending softened butter and flour to thicken soups and sauces. Thickening the deer meat stew with beurre manie will thicken the broth to a velvety gravy and enrich it with wealthy mouthfeel.
5. Use daring flavors: When you assume venison tastes like liver get able to be wowed by the flavors on this deer stew. I’ve added layer after layer of elements like onion, garlic, wine, herbs and spices that stability the sturdy and gamey flavors within the deer meat.

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Ingredient Notes For Deer Stew

• Pantry Staples and Seasonings: To make this recipe you’ll want some kitchen necessities like a excessive warmth cooking oil, resembling avocado oil or canola oil. Moreover you’ll want salt and pepper. I like kosher salt as a result of it’s simpler to sprinkle over the stew meat. If utilizing common salt, learn this primary. For herbs and spices, seize your jars of thyme, oregano and paprika.
• Venison: If it’s not precut by your butcher, reduce the chuck or shoulder into bigger chunks, about 1 1/2 inches. I like to recommend bigger items as a result of the chunks of meat will shrink and it may be shredded on the desk as you eat it which may help whether it is in any respect dry. Whether it is packaged in cryovak and has a whole lot of liquid, drain it off and unfold the meat on a paper towel. Then blot away extra moisture earlier than seasoning it. Dry meat sears better- which suggests extra coloration and higher taste!
• Onion and Garlic: For that large daring taste I discussed above, you’ll want a big candy onion (the sweetness actually helps stability the acidity of the wine and tomato) and tons of contemporary chopped garlic. In relation to making venison style wonderful, go large or go residence!
• Veggies: When you’re new right here, you’ll want to know that veggies are my factor! One in all my key missions helps you discover methods of including extra veg to your meals. On this recipe we even have mushrooms, carrots and your alternative of a starchy vegetable resembling potatoes, celeriac, parsnip or turnips. We additionally stir in candy peas or inexperienced beans on the finish for freshness.
• Broth: You should use beef broth, hen or mushroom broth for the liquid. When I’ve home made hen inventory available I take advantage of it instead of boxed broth.
• Wine: To deglaze and add acidity (which helps to interrupt down the meat) you’ll want just a little purple wine. I’ve additionally examined this with 1/4 cup candy vermouth as a substitute and it was wonderful. If you don’t preserve alcohol in your home, you possibly can omit it, and the stew will nonetheless be scrumptious.
• Tomato Paste: In culinary faculty, we realized the important thing to creating veal inventory and demi glaze is to coat the veal bones with tomato paste earlier than roasting. It provides umami taste to the inventory and helps to interrupt down the collagen within the joints and bones. Similar goes for venison stew! A pair tablespoons does wonders to the feel and taste!
• Butter and Flour: To thicken the sauce and so as to add richness.
• Parsley: For garnish for serving.

How To Make Venison Stew

Step 1: Preheat Oven

Begin by adjusting your oven rack so it’s positioned in the midst of the oven, and preheat the oven to 300°F. This can guarantee even cooking for the stew.

Step 2: Sear Stew Meat

In a big, heavy-bottomed Dutch oven that’s secure to go within the oven, warmth one tablespoon of oil over excessive warmth. Whereas the oil is heating up, sprinkle half a teaspoon of salt and a few pepper in your venison. Add half of the venison to the recent oil, arranging it in a single layer. Let it sear undisturbed for about 2 to 4 minutes till it’s browned on one aspect, then flip the items over with tongs to brown the opposite aspect for an additional 2 to 4 minutes. Switch the browned venison to a plate. Cut back the warmth to medium-high, add the remaining tablespoon of oil to the pot, and repeat the method with the remainder of the venison. As soon as browned, place this batch of meat on the identical plate.

Step 3: Saute Mushrooms, Onion and Garlic

Now, scale back the warmth to medium and toss within the garlic, onions, and mushrooms. Cook dinner these collectively, stirring ceaselessly, till the onions begin to brown and the mushrooms have launched their juices, which ought to take about 5 to 7 minutes. Sprinkle within the oregano, thyme, paprika, the remaining teaspoon of salt, and a few extra pepper to style. Stir and let the spices prepare dinner till they’re good and aromatic, which ought to take about 30 seconds to a minute.

Step 4: Add broth, seared meat and stew veggies

Pour within the purple wine and enhance the warmth to excessive, letting it simmer till nearly all the wine has evaporated—this could take round 2 minutes. Add the broth and tomato paste, stirring ceaselessly to dissolve the tomato paste into the broth. As soon as the whole lot is properly mixed and simmering, return the venison and any juices which have collected on the plate again into the pot. Toss within the carrots and potatoes (or any root greens you’re utilizing), and produce the whole lot again to a simmer.

Step 5: Braise the Stew within the Oven

Cowl the Dutch oven and transfer it into the oven. Let the stew bake for about 3 hours and 45 minutes, or till the venison is totally tender.

Step 6: Make Beurre Manié

Whereas the stew is ending up, mash the butter with flour in a small bowl till it’s fully clean. This combination will assist thicken the stew.

Step 7: Thicken Stew

When the stew is prepared, take it out of the oven and place it on the stovetop. Take away the lid. How a lot liquid is left is determined by how properly your Dutch Oven lid seals closed. Set the warmth to medium, and whisk about three-quarters of the butter and flour combination into the stew. Convey it to a simmer. If the stew nonetheless appears a bit skinny or watery, add the remaining butter combination and stir till it’s melted into the stew. Hold simmering till it thickens to your liking.

Step 8: Add Peas

Lastly, stir within the peas and provides the stew a style. Serve it scorching with a sprinkle of contemporary parsley on prime for a burst of coloration and freshness.

Chef Katie’s Knowledgeable Ideas and FAQs

At Wholesome Seasonal Recipes, we specialise in cooking with contemporary veggies and creating weeknight meals. Enroll HERE to get extra produce-forward dinner concepts for FREE! When you make this recipe, please come again and go away a star score and evaluation. I might love to listen to what you thought! Pleased Cooking! ~Katie

Greatest Venison Stew Recipe

We have unlocked the 5 keys to probably the most scrumptious venison stew you have ever tried. Observe this methodology for sluggish simmered style, tender (not chewy) meat, and wealthy buttery sauce.

• 2
  Tbl
  avocado oil or natural canola oil
  divided
• 1 1/2
  tsp
  coarse kosher salt
  divided
• Freshly floor pepper
  to style
• 1 1/2
  pound
  venison stew meat
  reduce into chunks, patted dry
• 4
  cloves
  garlic
  minced
• 1
  massive
  candy onion
  diced
• 8
  ounces
  mushrooms
  sliced
• 1
  tsp
  dry oregano
• 1
  tsp
  dry thyme
• 1
  tsp
  paprika
• 1/2
  cup
  dry purple wine
  or 1/4 cup candy vermouth
• 7
  cups
  low-sodium beef broth
  or mushroom broth or hen broth
• 2
  Tbl
  tomato paste
• 2
  cups
  peeled and reduce carrots
  reduce into massive chew sized items
• 2
  cups
  chunks of potatoes, parsnips, turnips or celeriac
  peeled and reduce into chunks
• 4
  Tbl
  unsalted butter
  room temperature
• 1/4
  cup
  all-purpose flour
• 1/2
  cup
  thawed inexperienced peas
  (see be aware for inexperienced bean various)
• Parsley for serving
  optionally available

1. Organize oven rack to accommodate a Dutch oven within the relative heart of the oven. Preheat oven to 300 levels F.

2. Warmth 1 tablespoon oil over excessive warmth in a big heavy backside, oven-safe Dutch oven. Sprinkle ½ teaspoon salt and pepper to style over venison. Add half of venison to the recent oil in a single layer and let sear, undisturbed till browned on the underside, 2 to 4 minutes. Flip items of the meat over with tongs, and let sear on a second aspect, 2 to 4 extra minutes. Switch the meat to a plate. Cut back warmth to medium-high, add the remaining 1 tablespoon of to the Dutch oven and repeat searing the remaining venison. Switch it to the plate.

3. Cut back warmth to medium. Add garlic, onions and mushrooms and prepare dinner, stirring typically till the onions begin to brown and the mushrooms have launched their juices and the juices have began to evaporate, 5 to 7 minutes. Add in oregano, thyme, paprika, the remaining 1 teaspoon salt and extra pepper to style. Cook dinner stirring till the spices are aromatic, 30 seconds to 1 minute.

4. Add purple wine to the Dutch oven, enhance warmth to excessive, and simmer till it’s nearly fully evaporated, about 2 minutes. Add broth and tomato paste and produce to a simmer, stirring typically to dissolve the tomato paste into the broth. As soon as the stew involves a simmer, add within the venison and juices from the plate, carrots and potatoes (or root greens) and return to a simmer.

5. Cowl the Dutch oven and switch to the oven. Bake till the venison is totally tender, about 3 hours 45 minutes.

6.  Mash the butter with flour in a small bowl till fully clean.

7.  Set the stew on the stovetop, take away lid and set warmth at medium. Whisk about ¾ of the butter combination into the stew and produce to a simmer. If the stew appears skinny or watery, add the remaining butter and flour combination and stir till it’s melted into the stew. Simmer till the starch thickens.

8. Stir in peas. Serve with parsley on prime if utilizing.

As a substitute of Peas: Substitute 1 cup of inexperienced beans reduce into 1 inch lengths. Steam for 4 minutes earlier than including to the stew instead of the peas.

Storing Leftovers: Switch leftovers to a resealable container(s) and refrigerate as much as 5 days. Reheat earlier than serving.

Freezing: Could be frozen as much as three months.

To reheat: Place the stew in a heavy backside saucepan or pot. It is going to be nearly a stable mass as a result of the gelatin within the sauce will thicken up within the fridge. It is going to soften as you heat it up. The secret’s to take action gently over medium-low warmth, stirring typically. It’s also possible to add just a little broth or water to loosen it up just a little bit. Be sure that it’s scorching throughout earlier than serving. The chunky potatoes will take a couple of minutes to warmth by means of.

Diet Information

Greatest Venison Stew Recipe

Quantity Per Serving (1.75 cup)

Energy 470
Energy from Fats 180

% Every day Worth*

Fats 20g31%

Carbohydrates 32g11%

Fiber 6g25%

Protein 37g74%

* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.