Entree: United States – Appalachian United States (West Virginia) – West Virginia Venison Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) venison stew meat, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 4 oz (113 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil or lard
- 1/4 cup (30 g) all-purpose flour, plus 2 tbsp (15 g) more if needed for thickening
- 1 large yellow onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 2 stalks celery, about 4 oz (115 g), sliced
- 1 cup (240 ml) hard apple cider or dark ale
- 4 cups (960 ml) beef or venison stock
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (4 g) fresh thyme leaves
- 1 lb (450 g) russet or Yukon gold potatoes, cut into 1 in (2.5 cm) chunks
- 8 oz (225 g) carrots, cut into 1 in (2.5 cm) pieces
- 8 oz (225 g) parsnips or rutabaga, cut into 1 in (2.5 cm) pieces
- 8 oz (225 g) mushrooms, halved (optional)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 1–2 tbsp (15–30 ml) apple cider vinegar (optional, to brighten)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
A hearty, rustic stew built around locally hunted venison, smoky bacon, and a mix of Appalachian root vegetables simmered in a rich, savory broth with a splash of hard apple cider for depth.

Regional Notes:
This West Virginia version highlights locally sourced venison and smoky cured pork (bacon or salt pork) and leans on root vegetables—potatoes, carrots, parsnips/rutabaga—common in Appalachian cooking. A bit of hard apple cider or dark ale and long, slow braising produce the deep, rustic flavors typical of the region, distinguishing it from lighter or tomato-forward venison stews elsewhere.

1. Pat venison dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Toss meat with 1/4 cup (30 g) flour to lightly coat; shake off excess.
2. In a heavy Dutch oven or large ovenproof pot over medium heat, cook diced bacon until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Add 2 tbsp (30 ml) oil to the pot if needed. In batches (do not overcrowd), brown the floured venison on all sides, about 2–3 minutes per side. Transfer browned pieces to a plate and repeat until all meat is browned.
4. Reduce heat to medium; add chopped onion and celery to the pot and cook in the bacon fat until softened and beginning to brown, about 6 minutes. Add garlic and tomato paste and cook, stirring, 1–2 minutes more to deepen the paste.
5. Pour in the hard apple cider or dark ale and scrape the browned bits from the bottom of the pot. Let the liquid reduce by half, about 2–3 minutes.
6. Return the browned venison and reserved bacon to the pot. Add stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven and braise for 1 1/2 to 2 hours, or simmer gently on the stovetop over low heat for the same time, until venison is nearly tender.
7. Remove the pot from the oven (or keep on low stovetop). Add potatoes, carrots, parsnips (or rutabaga), and mushrooms. Return to the oven and continue braising, covered, for 30–45 minutes more, until vegetables and venison are tender.
8. If the stew needs thickening, mix 2 tbsp (15 g) flour with 3 tbsp (45 ml) cold water to form a slurry and whisk into the simmering stew; cook 5–10 minutes to thicken. Alternatively, mash a few potato chunks against the side of the pot to naturally thicken the broth.
9. Taste and adjust seasoning with remaining salt and pepper, and stir in 1–2 tbsp (15–30 ml) apple cider vinegar if desired to brighten flavors. Discard bay leaves.
10. Serve hot, garnished with chopped fresh parsley. Stew pairs well with hearty cornbread or buttered biscuits for a complete Appalachian meal.