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Growing up in rural France, I learned to appreciate game meat from an early age. This venison stew recipe brings back memories of chilly autumn evenings spent around grandma's table. Rich, hearty, and bursting with flavor, this dish transforms tough deer meat into melt-in-your-mouth tender morsels. Infused with red wine and aromatic herbs, it's perfect for impressing dinner guests or warming up after a long day outdoors. Trust me, once you try this rustic French delicacy, you'll be hooked!
Ingredients for French Venison Stew
- Venison: Lean and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Olive oil: Used for browning the venison and sautéing the vegetables, adding a rich flavor and helping to develop depth.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Adds a pungent and aromatic flavor to the stew, complementing the venison and other ingredients beautifully.
- Red wine: Adds richness and depth to the stew, creating a complex flavor profile and tenderizing the venison as it cooks.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness to the dish.
- Tomato paste: Adds a rich umami flavor and helps thicken the stew, enhancing the overall taste and texture.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and texture.
- Celery: Adds a fresh and herbaceous flavor to the stew, providing a subtle crunch and enhancing the overall aroma.
- Flour: Used as a thickening agent for the stew, helping to create a rich and hearty consistency in the dish.
- Thyme: Adds a warm and earthy flavor to the stew, complementing the venison and other ingredients with its aromatic notes.
- Rosemary: Provides a piney and fragrant flavor to the stew, enhancing the overall herbaceous profile of the dish.
Read more: Venison Stew Recipe
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cube the venison and chop the vegetables to the desired size for the stew.
French Venison Stew Recipe
Equipment
- Dutch Oven
Ingredients:
Main Ingredients
- 2 lbs Venison, cubed
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Red wine
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 2 large Carrots, sliced
- 2 stalks Celery, sliced
- 2 tbsp Flour
- 1 tsp Thyme
- 1 tsp Rosemary
- to taste Salt and pepper
Read more: Ground Venison Stew Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium heat.
- 2. Add venison and brown on all sides. Remove and set aside.
- 3. In the same pot, add onion and garlic. Cook until softened.
- 4. Stir in flour and cook for 1 minute.
- 5. Add red wine, beef broth, and tomato paste. Bring to a boil.
- 6. Return venison to the pot. Add carrots, celery, thyme, and rosemary.
- 7. Reduce heat, cover, and simmer for 2 hours.
- 8. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Canned Venison Stew Recipe
Can You Make French Venison Stew Ahead of Time?
Make Ahead Instructions
- Complete steps 1-6 of the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Venison is a lean meat that is high in protein and low in fat, making it a healthy alternative to beef in stews like this one.
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