Entree: United States – Southern Plains United States (Oklahoma) – Oklahoma Venison Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (907 g) venison stew meat, trimmed and cut into 1 to 1 1/2 inch pieces
- 4 slices (about 2 oz / 57 g) bacon, chopped
- 2 tbsp (30 ml) vegetable oil or bacon fat reserved
- 1/4 cup (30 g) all-purpose flour, plus extra for dusting
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 medium yellow onions, roughly chopped (about 12 oz / 340 g)
- 3 cloves garlic, minced (about 9 g)
- 3 medium carrots, peeled and cut into 1/2-inch rounds (about 10 oz / 280 g)
- 1 1/2 lb (680 g) Yukon Gold or russet potatoes, cut into 1-inch chunks
- 2 stalks celery, sliced (about 3 oz / 85 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine or dark lager (optional)
- 4 cups (960 ml) beef or venison stock (low-sodium preferred)
- 1 cup (240 ml) water, plus more if needed
- 2 bay leaves (approx. 2 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar (optional, for brightness)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Additional salt and pepper to taste

Instructions

Short Description:
A hearty slow-cooked stew of locally sourced venison with potatoes, carrots, and onions in a savory, slightly tangy brown gravy. Built to be a complete main course that highlights game meat balanced with root vegetables.

Regional Notes:
This Oklahoma version emphasizes locally sourced venison and a robust, no-frills stew base typical of Southern Plains home cooking — brown-seared meat, a bacon or pork fat start, Worcestershire for depth, and simple root vegetables. It differs from other regional game stews by using potato as the principal starch and a flour-coating technique to yield a thick, hearty gravy.

1. Pat the venison pieces dry with paper towels and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Lightly dust the meat with about 1/4 cup (30 g) all-purpose flour, shaking off excess.
2. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until the fat is rendered and the bacon is crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Add 2 tbsp (30 ml) vegetable oil if the pot looks dry. Working in batches so the meat does not steam, brown the venison in the hot fat over medium-high heat until well-seared on all sides, about 3–4 minutes per batch. Transfer browned meat to a plate.
4. Reduce heat to medium. Add the chopped onions and celery to the pot and cook in the remaining fat until they soften and begin to brown, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
5. Stir in the tomato paste and cook 1–2 minutes to caramelize, scraping up browned bits from the bottom of the pot. If using, pour in the 1/2 cup (120 ml) red wine or dark lager to deglaze, scraping the pan; simmer until nearly reduced by half, about 2–3 minutes.
6. Return the browned venison and reserved bacon to the pot. Add the beef or venison stock 4 cups (960 ml) and 1 cup (240 ml) water, bay leaves, thyme, Worcestershire sauce, and remaining 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Stir to combine.
7. Bring to a gentle simmer, then reduce heat to low, cover partially, and let stew cook slowly until venison is beginning to become tender, about 1 to 1 1/2 hours. Stir occasionally and skim any excess foam or fat.
8. After the first tender stage (about 60–90 minutes), add the potatoes 1 1/2 lb (680 g) and carrots 3 medium (about 280 g). Continue to simmer, covered, until vegetables and meat are tender, another 30–45 minutes. If the stew thickens too much, add additional water 1/4 cup (60 ml) at a time.
9. Taste and adjust seasoning with salt, pepper, and 1 tbsp (15 ml) apple cider vinegar if using to brighten flavors. If you prefer a thicker gravy, remove 1/2 cup (120 ml) of hot stew liquid, whisk in 1 tbsp (8 g) flour until smooth, then stir back into the pot and simmer 5–10 minutes. Alternatively, swirl in 2 tbsp (30 g) butter for a glossy finish.
10. Remove and discard bay leaves. Serve hot, garnished with chopped fresh parsley 2 tbsp (8 g). Offer crusty bread or cornbread on the side if desired.