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venison-stew-recipe-with-red-wine

Venison Stew Recipe With Red Wine

A hearty and flavorful venison stew with red wine.
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

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

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

Keywords:

Keyword Red Wine, Stew, Venison
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