Entree: Canada – Canadian Prairies (Manitoba) – Manitoba Venison Stew

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) venison stew meat, trimmed and cut into 1-in (2.5 cm) cubes
- 3 tbsp (45 ml) canola oil
- 4 slices (approx. 4 oz / 115 g) thick-cut bacon, chopped
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 large yellow onions, approx. 12 oz (340 g) total, peeled and diced
- 3 medium carrots, approx. 10 oz (280 g), peeled and cut into 1-in (2.5 cm) pieces
- 2 medium parsnips, approx. 8 oz (225 g), peeled and cut into 1-in (2.5 cm) pieces
- 1 small rutabaga (swede), about 1 lb (450 g), peeled and cut into 1-in (2.5 cm) cubes
- 2 medium Yukon Gold potatoes, approx. 14 oz (400 g), peeled and cut into 1-in (2.5 cm) cubes
- 3 cloves garlic, minced
- 6 juniper berries, lightly crushed
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 bay leaves
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry red wine (optional; substitute extra stock if omitted)
- 6 cups (1.4 L) beef or game stock (preferably low-sodium)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) pure maple syrup
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (8 g) all-purpose flour (for finishing slurry)
- Fresh parsley, chopped, for garnish
- 1 cup (185 g) wild rice or wild rice blend (dry)
- 2 1/2 cups (600 ml) water or additional stock for cooking wild rice

Instructions

Short Description:
A hearty prairie stew of tender venison braised with local root vegetables, juniper berries, and prairie herbs, finished with a touch of maple and served with nutty wild rice. Designed as a complete main-course meal for 4–6 people.

Regional Notes:
This Manitoba version emphasizes local root vegetables—rutabaga (swede), parsnip, potatoes—and uses juniper berries and thyme, herbs traditionally used with game on the Canadian Prairies. Wild rice or wild rice blend provides a regional starch rather than leaving the stew as a thin broth, distinguishing it from other provincial venison stews.

1. Rinse wild rice under cold water. In a medium saucepan bring 2 1/2 cups (600 ml) water or stock to a boil, add 1 cup (185 g) wild rice, reduce heat to low, cover and simmer 40–50 minutes until kernels have burst and rice is tender. Drain any excess and keep covered.
2. Pat the venison cubes dry and season with 1 tsp (approx. 5 g) of the salt and 1/2 tsp (1 g) pepper. Dredge the pieces lightly in 1/2 cup (60 g) flour, shaking off excess.
3. In a large heavy-bottomed Dutch oven or pot over medium-high heat, add 2 tbsp (30 ml) canola oil and the chopped bacon. Cook until fat renders and bacon is crisp, about 5–7 minutes. Transfer bacon with a slotted spoon to a bowl and reserve.
4. Increase heat to high. In the bacon fat, working in batches so the pot is not crowded, add venison cubes and brown on all sides, about 3 minutes per side. Add more oil if needed between batches. Transfer browned venison to a plate.
5. Reduce heat to medium. Add remaining 1 tbsp (15 ml) canola oil to the pot if dry. Add diced onions and a pinch of salt, cook, stirring, until soft and golden, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
6. Stir in 2 tbsp (30 ml) tomato paste and cook 1–2 minutes to deepen flavor. Pour in 1/2 cup (120 ml) red wine to deglaze, scraping up browned bits; simmer 2 minutes to reduce slightly.
7. Return the browned venison and reserved bacon to the pot. Add carrots, parsnips, rutabaga, potatoes, crushed juniper berries, thyme sprigs, and 2 bay leaves. Pour in 6 cups (1.4 L) beef or game stock and 1 tbsp (15 ml) Worcestershire sauce. Bring to a gentle boil.
8. Reduce heat to low, cover partially, and simmer gently until venison and roots are very tender, about 1 hour 15 minutes to 1 hour 30 minutes. Stir occasionally and skim any foam or excess fat from the surface.
9. Once meat and vegetables are tender, remove thyme sprigs and bay leaves. In a small bowl, mix 1 tbsp (8 g) flour with 2 tbsp (30 ml) cold water to make a slurry. Stir slurry into the stew to thicken slightly and simmer 5–10 minutes until thickness is to your liking.
10. Stir in 1 tbsp (15 ml) maple syrup and 2 tbsp (30 ml) butter, adjust salt and pepper to taste (start with remaining 1/2 tsp / 3 g salt). If you prefer a thicker stew, mash a few potato pieces against the side of the pot and stir.
11. To serve, spoon a bed of cooked wild rice onto plates or a serving bowl, ladle stew over the rice, and garnish with chopped fresh parsley. Serve hot with crusty bread or bannock if desired.
12. Leftovers keep well refrigerated for 3–4 days and often taste better after flavors meld. Reheat gently on the stovetop, adding a splash of stock if needed.