Jim Zumbo's Unreal Stew for Gamey Meat

Transform gamey cuts of venison, elk, or wild boar into a rich and hearty meal with Jim Zumbo's Unreal Stew for Gamey Meat. Designed to mellow bold, gamey flavors, this slow-simmered stew combines tender chunks of meat, vibrant vegetables like carrots, celery, and red potatoes, and a robust base of red wine and beef broth, all infused with aromatic herbs like thyme and bay leaves. The easy deglazing technique ensures every drop of flavor is captured, while the long, slow cooking process yields melt-in-your-mouth tenderness. Perfect for cozy gatherings or a satisfying family dinner, this stew pairs beautifully with crusty bread or a bed of rice for a complete, comforting experience.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds gamey meat (venison, elk, or wild boar)
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 medium carrots, sliced into rounds
• 3 stalks celery stalks, chopped
• 3 cloves garlic cloves, minced
• 4 medium red potatoes, cubed
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 leaves bay leaves
• 1 teaspoon fresh thyme
• 1 cup frozen peas
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Trim any excess fat or connective tissue from the gamey meat and cut it into bite-sized cubes.

Step 2

In a mixing bowl, combine the flour, salt, and black pepper. Toss the meat cubes in the flour mixture until well coated.

Step 3

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the floured meat in batches to avoid overcrowding the pot, about 3-4 minutes per side. Transfer browned meat to a plate and set aside.

Step 4

In the same pot, add the diced onions, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they start to soften.

Step 5

Add the minced garlic and tomato paste to the vegetables, and cook for an additional 2 minutes, stirring frequently to prevent burning.

Step 6

Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Return the browned meat to the pot and pour in the beef broth. Add the bay leaves and thyme, and stir to combine.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low and cover the pot with a lid. Let it simmer slowly for 2-2.5 hours, stirring occasionally, until the meat becomes tender.

Step 9

Add the cubed potatoes to the pot and continue to cook for another 30 minutes or until the potatoes become tender.

Step 10

Stir in the frozen peas and allow them to cook for 5 minutes, just until heated through.

Step 11

Remove the bay leaves before serving. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Serve hot, garnished with chopped parsley if desired. Enjoy with crusty bread or over rice, if preferred.

Nutrition Facts

Serving size	(3518.3g)

Amount per serving	% Daily Value*
Calories	2941.7

Total Fat 60.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 771.1mg	0%
Sodium 6781.1mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 33.3g	0%
Total Sugars 42.8g
Protein 317.3g	0%

Vitamin D 0IU	0%
Calcium 505.1mg	0%
Iron 45.5mg	0%
Potassium 8464.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 46.4%

Carbs: 33.9%