Entree: Canada – British Columbia (Vancouver Island) – Vancouver Island Venison Stew

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) boneless venison stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon or salt pork, diced
- 2 tbsp (30 ml) olive oil or canola oil
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef or game stock
- 2 tbsp (30 ml) tomato paste
- 1 lb (450 g) Yukon Gold potatoes, peeled if desired and cut into 1-inch (2.5 cm) pieces
- 3 medium carrots, cut into 1/2-inch (1.25 cm) rounds (about 8 oz / 225 g)
- 1 medium parsnip, peeled and cut into 1/2-inch (1.25 cm) pieces (about 6 oz / 170 g)
- 8 oz (225 g) sunchokes (Jerusalem artichokes), scrubbed and halved — or additional potatoes if unavailable
- 6–8 oz (170–225 g) wild mushrooms (chanterelles or cremini), cleaned and halved
- 2 bay leaves
- 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 6–8 juniper berries, lightly crushed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional thickener: 1–2 tbsp (8–16 ml) cold water mixed with 1 tsp (3 g) cornstarch if a slightly thicker gravy is desired

Instructions

Short Description:
A slow‑cooked venison stew featuring local Vancouver Island root vegetables and wild mushrooms, braised with red wine, juniper, and herbs until deeply flavored and tender. Served as a complete, rustic main course with potatoes for starch and seasonal island produce.

Regional Notes:
This Vancouver Island version highlights island foraging and farming: locally hunted venison, sunchokes (Jerusalem artichokes) or parsnips, and wild mushrooms (chanterelles or local creminis) provide distinct Pacific Canada flavors. Juniper berries and a touch of smoked pork (bacon) evoke coastal game cooking and differentiate it from generic beef stews.

1. Pat the venison cubes dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. Toss the meat with 3 tbsp (24 g) flour until evenly coated; shake off excess.
2. In a heavy Dutch oven or large ovenproof pot over medium heat, cook the diced bacon until fat renders and pieces are crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. Add 1 tbsp (15 ml) olive oil if needed.
3. Increase heat to medium-high. In batches to avoid crowding, brown the floured venison cubes in the hot fat, 2–3 minutes per side until a deep brown crust forms. Remove each batch to a plate and repeat until all venison is browned.
4. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil if the pot is dry, then add the diced onion. Cook, stirring, until softened and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by about half, 3–5 minutes.
6. Stir in the tomato paste, then return the browned venison and cooked bacon to the pot. Add the beef or game stock, bay leaves, thyme, crushed juniper berries, Worcestershire sauce, remaining salt and pepper. Bring to a gentle simmer.
7. Add the potatoes, carrots, parsnip, and sunchokes to the pot, nestling them among the meat. Scatter the mushrooms on top. Cover the pot and either simmer gently on the stovetop over low heat or transfer to a preheated oven at 300°F (150°C).
8. Cook slowly until the venison is tender and the roots are soft, about 2 1/2 to 3 hours. Check once midway to stir gently and ensure even cooking; add a splash of stock or water if the stew becomes too thick.
9. When meat and vegetables are tender, remove bay leaves and taste for seasoning; add more salt and pepper if needed. If you prefer a thicker gravy, stir 1–2 tbsp (8–16 ml) cold water mixed with 1 tsp (3 g) cornstarch into a small cup, then whisk into the simmering stew and cook 2–3 minutes until thickened.
10. Off heat, stir in 2 tbsp (30 g) unsalted butter for sheen and richness (optional). Sprinkle with chopped fresh parsley before serving.
11. Serve hot in deep bowls as a complete main: each portion will have venison, root vegetables, and mushrooms with enough hearty broth to spoon over bread or a simple green salad if desired.