Entree: United States – Great Plains – Venison Stew (Hearty slow-cooked stew of venison and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) venison, trimmed and cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (30 g) all-purpose flour
- 1 large onion, roughly chopped (about 8 oz (225 g))
- 2 carrots, peeled and cut into 1/2 in (1 cm) rounds (about 6 oz (170 g))
- 2 parsnips, peeled and cut into 1/2 in (1 cm) rounds (about 6 oz (170 g))
- 8 oz (225 g) cremini mushrooms, halved
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef or venison stock
- 2 bay leaves
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat venison dry and toss with flour, shaking off excess. Season lightly with salt and pepper.
2. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Brown venison in batches until nicely seared on all sides; transfer browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then sauté onion until translucent, about 5 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
4. Return venison to the pot, pour in red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by about half, 3–4 minutes.
5. Add stock, bay leaves, rosemary, thyme, Worcestershire sauce, carrots and parsnips. Bring to a simmer, then cover and transfer to low heat or a 300°F (150°C) oven. Braise until venison is fork-tender, about 1.5–2 hours.
6. In a skillet, melt butter over medium-high heat and sauté mushrooms until golden, about 5 minutes. Stir mushrooms into the stew and simmer uncovered 10–15 minutes to thicken. Adjust seasoning with salt and pepper.
7. Remove bay leaves and herb stems. Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.