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I've been perfecting my venison stew for years, and this recipe's a real winner. Rich red wine adds depth, while root vegetables bring hearty comfort. It's my go-to for chilly evenings or impressing dinner guests. Trust me, once you've tried this slow-cooked masterpiece, you'll be hooked. Tender meat practically melts in your mouth, surrounded by a velvety sauce that'll have everyone asking for seconds. Ready to elevate your game meat game? Let's dive into this mouthwatering stew.
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: Provides a rich base for cooking the venison and vegetables, enhancing flavors and preventing sticking in the pot.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base that complements the venison and red wine.
- Garlic: Infuses the stew with a savory aroma and flavor, enhancing the overall taste of the dish.
- Red wine: Adds complexity and richness to the stew, creating a deep flavor profile that pairs beautifully with the venison.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness to the dish.
- Carrots: Add sweetness and color to the stew, providing a contrast to the rich venison and enhancing the overall presentation.
- Potatoes: Add heartiness and texture to the stew, creating a comforting and filling dish that pairs well with the venison.
- Tomato paste: Adds depth and richness to the stew, enhancing the overall flavor profile and creating a savory base.
- Dried thyme: Infuses the stew with a warm and earthy flavor, complementing the venison and adding depth to the dish.
Read more: Lamb Stew Recipe With Red Wine
Essential Tools for Making Venison Stew with Red Wine
- Dutch oven: Essential for browning the venison and simmering the stew to tender perfection.
- Chef's knife: Needed for cubing the venison, chopping vegetables, and mincing garlic for the stew.
Venison Stew Recipe With Red Wine
A hearty and flavorful venison stew with red wine.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs venison, cubed trimmed of fat and sinew
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 2 large carrots, chopped
- 2 large potatoes, cubed
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Read more: Red Wine Stew Recipe
Instructions:
- 1. Heat the olive oil in a Dutch oven over medium-high heat. Add the venison and brown on all sides. Remove and set aside.
- 2. In the same pot, add the onion and garlic. Cook until softened.
- 3. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 4. Return the venison to the pot. Add the beef broth, carrots, potatoes, tomato paste, thyme, salt, and pepper. Bring to a boil.
- 5. Reduce heat to low, cover, and simmer for about 2 hours, or until the meat is tender.
- 6. Adjust seasoning if necessary. Serve hot.
Notes:
For a richer flavor, marinate the venison in red wine overnight.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 4000IUVitamin C: 20mgCalcium: 80mgIron: 7mg
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Read more: Beef Stew With Mushrooms And Red Wine Recipe
Can You Make Venison Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the venison stew as directed, but do not fully cook.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat on the stovetop until heated through.
Freezing Instructions
- Cool the venison stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Venison stew is a hearty dish that can be traced back to medieval times when it was a popular way to prepare game meat.
Common Questions About Venison Stew with Red Wine
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute venison with beef or lamb for this stew recipe.
How can I make this stew gluten-free?
To make this stew gluten-free, ensure the beef broth and tomato paste you use are gluten-free certified.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by browning the venison and sautéing the onions and garlic before transferring everything to the slow cooker to cook on low for 6-8 hours.
How long can I store leftovers of this stew?
You can store leftovers of this stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew?
Yes, you can freeze this stew in a freezer-safe container for up to 3 months. Just thaw and reheat when ready to enjoy.
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