Entree: United States – Great Lakes United States (Upper Peninsula, Michigan) – Upper Peninsula Venison Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) venison stew meat, trimmed and cut into 1–1.5 inch pieces
- 1/2 cup (63 g) all-purpose flour, for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 3 carrots, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 2 parsnips, peeled and cut into 1-inch pieces (about 8 oz / 225 g)
- 2 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes (about 12 oz / 340 g)
- 1 cup (150 g) rutabaga, peeled and cubed
- 8 oz (225 g) cremini or button mushrooms, halved
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) dark beer (amber or porter) or additional beef stock
- 3 cups (720 ml) beef stock (or venison stock if available)
- 2 bay leaves (approx 1 g)
- 8 crushed juniper berries (about 1 tsp / 2 g)
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 tbsp (14 g) cold butter (optional, for finishing)
- Additional salt and pepper to taste

Instructions

Short Description:
A hearty, slow-simmered venison stew featuring tender wild game, a mix of root vegetables, and aromatic juniper and bay notes. Built to be a warming single-pot main suitable for hunting-season meals in Michigan's Upper Peninsula.

Regional Notes:
This Upper Peninsula version highlights local hunting tradition by using venison and flavor accents common to the region—crushed juniper berries and bay leaves—alongside root vegetables (carrots, parsnips, rutabaga, potatoes) typical of cold-climate cooking. Compared with generic stew recipes, it leans on juniper for a mildly resinous, piney note and often uses a splash of dark beer or Worcestershire to deepen the savory base.

1. Pat the venison pieces dry. In a shallow bowl, toss the venison with the flour, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper to coat lightly.
2. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the venison on all sides (2–3 minutes per side). Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add the remaining 1 tbsp (15 ml) vegetable oil if needed. Add the diced onion and a pinch of salt; cook, stirring, until softened and starting to color, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to darken slightly. Add the carrots, parsnips, and mushrooms; cook 3–4 minutes to combine flavors.
5. Pour in the beer and scrape the bottom of the pan with a wooden spoon to release browned bits. Let the beer reduce by half, about 2–3 minutes.
6. Return the browned venison and any accumulated juices to the pot. Add the beef stock, bay leaves, crushed juniper berries, thyme, Worcestershire sauce, apple cider vinegar, and remaining 1 tsp (5 g) salt plus 1/2 tsp (2.5 g) pepper. Bring to a gentle simmer.
7. Cover, reduce heat to low, and simmer gently for 1 hour. After 1 hour, add the potatoes and rutabaga; continue to simmer, covered, until the venison is fork-tender and vegetables are cooked through, about 30–45 more minutes (total cooking time 1.5–2 hours).
8. If the stew is too thin, remove the lid and simmer uncovered for 10–15 minutes to reduce and thicken, or whisk 1 tbsp (8 g) flour with 1 tbsp (14 g) softened butter to make a beurre manié and stir it in, cooking 5 more minutes to thicken.
9. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves and thyme stems.
10. Stir in the cold tablespoon of butter (optional) for a glossy finish and sprinkle with chopped parsley. Serve hot as a complete main course with crusty bread or a simple green side if desired.