Entree: United States – Maine – Maine Venison Stew

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 2 lb (907 g) venison stew meat, trimmed and cut into 1-inch (25 mm) cubes
- 4 slices bacon, diced, about 2 oz (57 g)
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 2 large yellow onions, chopped, about 12 oz (340 g)
- 3 cloves garlic, minced (about 9 g)
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch (12 mm) rounds
- 1.5 lb (680 g) potatoes (Yukon Gold or russet), peeled and cut into 1-inch (25 mm) chunks
- 2 stalks celery, sliced, about 4 oz (115 g)
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry red wine or brown ale
- 4 cups (960 ml) beef or venison broth
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tbsp (28 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)

Instructions

Short Description:
A hearty New England stew of locally hunted venison braised with bacon, onions, carrots, and potatoes in a savory, herb-scented broth until tender. Served as a complete main course with root vegetables and crusty bread to soak up the jus.

Regional Notes:
This Maine version emphasizes locally sourced venison and simple root vegetables — potatoes and carrots — typical of New England harvests, and uses bacon (or salt pork) fat for a rich, rustic base. Unlike thinner game ragouts, it is slowly braised to yield a deep, concentrated broth suited to cold Maine days.

1. Pat venison dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Dredge pieces lightly in flour, shaking off excess.
2. In a large Dutch oven or heavy-bottomed pot over medium heat, cook 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.
3. Add oil to the bacon fat if needed to total about 2 tbsp (30 ml) fat. Increase heat to medium-high and brown venison in batches, 2–3 minutes per side, without crowding. Transfer browned meat to a plate as each batch finishes.
4. Reduce heat to medium. Add onions and celery to the pot and cook in the remaining fat until softened and starting to brown, about 6–8 minutes. Stir in garlic and tomato paste and cook 1 minute more.
5. Pour in the red wine or brown ale to deglaze, scraping up browned bits from the bottom of the pot. Allow liquid to reduce by about half, 2–3 minutes.
6. Return all venison and reserved bacon to the pot. Add broth, Worcestershire sauce, bay leaves, thyme, remaining 1 tsp (5 g) salt, and remaining 1/2 tsp (2.5 g) black pepper. Bring to a simmer, then reduce heat to low, cover with a lid slightly ajar, and simmer gently until venison is nearly tender, about 1 to 1 1/4 hours.
7. Add carrots and potatoes to the pot, stir to combine, and continue to simmer, uncovered or partially covered, until vegetables and meat are fork-tender, about 30–40 minutes more. If the stew is too thin, mix 1–2 tbsp (8–16 g) flour with a little cold water to make a slurry and whisk into the simmering stew; cook 5–10 minutes to thicken.
8. Taste and adjust seasoning with additional salt, pepper, or 1/2 tsp (2.5 g) sugar if the tomato/wine made the broth sharp. Remove bay leaves and thyme sprigs.
9. Stir in butter, if using, for a glossier finish. Sprinkle chopped parsley over the stew.
10. Serve hot in deep bowls with crusty bread or biscuits to soak up the broth.