Very Versatile Venison Stew

Cozy up with a hearty bowl of "Very Versatile Venison Stew," a rich and satisfying dish packed with rustic flavors and wholesome ingredients. This recipe highlights tender venison, perfectly seasoned and slow-simmered with a medley of vegetables, red wine, and a fragrant blend of fresh herbs like rosemary and thyme. Velvety russet potatoes and sweet pops of peas make this stew a complete, comforting meal perfect for chilly evenings. The recipe's flexibility shines—customize it with your favorite vegetables or serve it alongside crusty bread or fluffy rice for the ultimate comfort food experience. With just 20 minutes of prep and a slow, flavorful simmer, this stew is sure to become a go-to for venison lovers and those seeking a hearty, soul-warming dinner. Keywords: venison stew, hearty stew recipe, slow-cooked venison, comfort food, easy venison recipe.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 0.25 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 3 medium, peeled and sliced carrots
• 2 diced celery stalks
• 2 large, peeled and cubed russet potatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef or venison broth
• 2 bay leaves
• 1 sprig fresh rosemary
• 3 sprigs fresh thyme
• 1 cup frozen peas
• 2 tablespoons, chopped parsley

Directions

Step 1

In a large mixing bowl, toss the venison meat with flour, salt, and black pepper to coat evenly.

Step 2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Add the venison in batches, searing the meat until browned on all sides. Remove the browned meat and set aside.

Step 4

In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 6

Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 7

Return the venison to the pot and add the broth, bay leaves, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover.

Step 8

Simmer the stew for 90 minutes, stirring occasionally, until the meat is tender.

Step 9

Add the potatoes and continue simmering for another 20-30 minutes, or until the potatoes are fork-tender.

Step 10

Stir in the frozen peas and cook for 5 more minutes.

Step 11

Remove the bay leaves, rosemary sprig, and thyme stems before serving.

Step 12

Garnish with chopped parsley and serve hot with crusty bread or over a bed of rice, if desired.

Nutrition Facts

Serving size	(3806.6g)

Amount per serving	% Daily Value*
Calories	3106.4

Total Fat 60.7g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1056.0mg	0%
Sodium 4899.6mg	0%
Total Carbohydrate 246.2g	0%
Dietary Fiber 38.2g	0%
Total Sugars 46.0g
Protein 336.7g	0%

Vitamin D 0IU	0%
Calcium 597.6mg	0%
Iron 48.6mg	0%
Potassium 10120.5mg	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: 19.0%

Protein: 46.8%

Carbs: 34.2%