Entree: United States – Vermont – Vermont Venison Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) boneless venison stew meat, cut into 1-inch (2.5 cm) cubes
- 4 slices (about 4 oz / 115 g) smoked bacon, chopped
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups / 225 g)
- 3 stalks celery, diced (about 1 cup / 120 g)
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 1 1/2 cups / 200 g)
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup / 150 g)
- 1 cup (150 g) rutabaga or turnip, peeled and diced
- 1 lb (450 g) baby potatoes or Yukon Gold, halved or quartered
- 8 oz (225 g) cremini mushrooms, halved (optional)
- 3 tbsp (45 ml) all-purpose flour, for dredging
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; can substitute additional stock)
- 4 cups (960 ml) beef or venison stock
- 2 bay leaves
- 2 tsp fresh thyme leaves, or 1 tsp dried thyme
- 1 tsp fresh rosemary, chopped, or 1/2 tsp dried rosemary
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) pure maple syrup
- Salt and freshly ground black pepper, to taste (start with 1 1/2 tsp salt)
- 2 tbsp (30 ml) chopped fresh parsley for finishing
- 1 tbsp (15 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)

Instructions

Short Description:
A hearty New England-style stew of seared venison and smoked bacon braised with local root vegetables, herbs, and a touch of Vermont maple to round the gamey flavor. Served with potatoes and thickened pan juices for a satisfying main course.

Regional Notes:
This Vermont version emphasizes local root vegetables—carrots, parsnips, rutabaga, and potatoes—and often finishes with a little maple for regional character. Using smoked bacon or salt pork and robust herbs reflects rural Vermont cooking traditions and helps tame venison's gamey notes compared with leaner, drier stews elsewhere.

1. Pat the venison dry and season with salt and pepper. Toss with 2 tbsp (30 ml) flour to lightly coat.
2. In a large heavy Dutch oven or pot over medium heat, cook the chopped bacon until fat renders and bacon is crisp, 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Add the neutral oil and 1 tbsp (15 g) butter to the bacon fat and heat until shimmering. In batches, sear the venison cubes until browned on all sides, about 2–3 minutes per side; transfer seared meat to a plate. Do not overcrowd the pot.
4. Reduce heat to medium and add the remaining 1 tbsp (15 g) butter. Add the diced onion, celery, carrots, and parsnips; cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.
5. Stir in the tomato paste and remaining 1 tbsp (15 ml) flour; cook 1 minute. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes (skip wine and add 1 cup / 240 ml stock if not using wine).
6. Return the venison and reserved bacon to the pot. Add the potatoes, rutabaga, mushrooms (if using), stock, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a gentle simmer.
7. Cover the pot and simmer gently on the stovetop over low heat for 1 1/2 to 2 hours, or until venison and root vegetables are tender. Alternatively, transfer the covered pot to a 325°F (160°C) oven and braise 1 1/2 to 2 hours.
8. Remove bay leaves. Stir in maple syrup and taste; adjust seasoning with salt and pepper. If the stew needs thickening, stir the cornstarch slurry, bring to a simmer, and cook until slightly thickened, 2–3 minutes.
9. Finish with chopped parsley and serve hot, making sure each bowl has a mix of venison, potatoes, and root vegetables.