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As a lifelong hunter, I've perfected this venison stew over countless chilly evenings. Rich, hearty, and brimming with flavor, this dish transforms tough cuts into melt-in-your-mouth tender morsels. My secret? Slow-cooking allows flavors to meld beautifully, creating depth you can't rush. Whether you're a seasoned game enthusiast or new to wild meats, this stew will warm you from inside out. Grab your Dutch oven, pour yourself a glass of red, and let's dive into comfort food at its finest.
Ingredients for Delicious 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 vegetables, adding a rich flavor and helping to prevent sticking.
- Onion: Adds sweetness and depth of flavor to the stew, enhancing the overall taste and aroma of the dish.
- Carrots: Provide natural sweetness and a pop of color, while adding texture and nutrients to the hearty stew.
- Potatoes: Add heartiness and help thicken the stew, providing a comforting and filling element to the dish.
- Garlic: Infuses the stew with a delicious aroma and flavor, enhancing the overall taste profile of the dish.
- Beef broth: Provides a rich and savory base for the stew, adding depth of flavor and enhancing the overall umami taste.
- Dried thyme: Adds earthy and herbaceous notes to the stew, complementing the venison and other ingredients beautifully.
- Dried rosemary: Imparts a fragrant and pine-like flavor to the stew, enhancing the overall taste and aroma of the dish.
- Flour: Used as a thickening agent to create a hearty and velvety texture in the stew, making it more satisfying.
Read more: Venison Barley Stew Recipe
Essential Tools for Making Venison Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cubing the venison and chopping the vegetables for the stew.
Venison Stew Recipe
A hearty and flavorful venison stew perfect for cold nights.
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Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 lbs venison, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp flour (optional, for thickening)
Read more: Venison Holiday Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add venison and brown on all sides. Remove and set aside.
- 3. In the same pot, sauté onions, carrots, and garlic until softened.
- 4. Return venison to the pot. Add potatoes, beef broth, thyme, rosemary, salt, and pepper.
- 5. Bring to a boil, then reduce heat and simmer for 2 hours.
- 6. If desired, mix flour with a bit of water to make a slurry and stir into the stew to thicken.
- 7. Serve hot and enjoy!
Notes:
This stew is even better the next day!
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 5mg
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Read more: Venison Carnitas Stew Recipe
Tips for Making Venison Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Venison is a lean meat that is high in protein and low in fat, making it a healthy alternative to beef in stews.
Common Questions About Preparing Venison Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute venison with beef, lamb, or even pork for this stew recipe.
Can I make this stew in a slow cooker?
Absolutely! You can brown the venison and sauté the vegetables before transferring everything to a slow cooker to simmer for several hours.
How can I store leftovers of this stew?
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage.
Can I add other vegetables to this stew?
Certainly! Feel free to customize the stew by adding vegetables like mushrooms, peas, or celery to suit your taste preferences.
Is there a way to make this stew gluten-free?
To make this stew gluten-free, simply omit the flour used for thickening or use a gluten-free flour alternative.
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