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Venison Stew Recipe

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Venison Stew Recipe

Venison Stew

Andy Melton

A hearty meal for cool weather, this venison stew recipe comes together quick and easy. Venison is marinated in an herb- and vegetable-infused stock overnight to add flavor and melt in your mouth texture and then simmered into a quick stew.

Prep Time: 20 minutes

Cook Time: 1 hour

Marinade: 8 hours

Total Time: 9 hours, 20 minutes

Yield: 4 to 6 servings

Ingredients:

  • 2 pounds venison, cubed
  • 1 cup chopped yellow or white onions
  • 3 medium carrots, cut into 1/4-inch slices
  • 1/4 cup finely chopped celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1 cup dry red wine
  • 3/4 cup beef stock
  • 5 slices bacon, chopped
  • 1 tablespoon all-purpose flour
  • 1 teaspoon tomato paste
  • 1 1/2 cups cleaned mushrooms

Preparation:

How to make marinated venison stew:

Add the venison, onions, carrots, celery, salt, pepper, and the herbs to a glass bowl or casserole dish. Pour the red wine and beef stock over the venison and marinate in the refrigerator for 8 hours, or overnight.

Drain the liquid marinade and reserve it for use later in this recipe.

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. Sautee the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set it aside for a moment.

Toss the venison with the flour and brown it in the remaining bacon grease. Once all sides of the meat are browned, stir in the tomato paste and cook the mixture for 1 minute.

Add the mushrooms, cooked vegetables, crisped bacon, and reserved marinade liquid into the pan with the browned venison, and then cook the mixture over low heat, covered, for 45 minutes to 1 hour. The venison stew is done when the meat and vegetables are tender and the sauce is thickened.

This easy venison stew recipe makes 4 to 6 servings.

User Reviews

Reviews for this section have been closed.

 2 out of 5
Needs better instruction, Member MichelleRaeCooks

This stew is simmering (finally) and it smells wonderful, but the author needs to review the instructions and clarify. The way they are written the vegetables and venison marinate together, but then they get cooked separately...so you have to pull all the veggies out of the meat pile, and with the celery chopped fine it's a tedious step. If that is the intent of the author, then I feel food prep gloves would be helpful. We found that the reserved marinade was not enough liquid to cover the meat so we added beef stock and our bacon (we used regular Oscar Meyer) didn't give off enough fat for 2T, so we had to add olive oil. If the flavor is as good as it looks to be, we will possibly make it again, but we will do it differently than this recipe instructs, and I would NOT marinate the veggies and venison together without at least a piece of cheesecloth between the two to separate them.

2 out of 3 people found this helpful.

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