Entree: United States – Idaho, Pacific Northwest – Venison Stew

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs

Ingredients

- 2.5 lb (1.13 kg) venison stew meat, trimmed and cut into 1–1.5 inch pieces
- 4 oz (115 g) smoked bacon or salt pork, diced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), diced
- 3 stalks celery, about 6 oz (170 g), diced
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch slices
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 12 oz (340 g) pearl onions, peeled (or small cipollini onions)
- 8 oz (225 g) mushrooms (cremini, chanterelle, or morels if available), halved or quartered
- 4 cloves garlic, about 12 g, minced
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 cup (240 ml) dry red wine (or dark ale/porter)
- 4 cups (960 ml) beef or game stock
- 1/2 cup (90 g) pearl barley (optional for extra body)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) crushed juniper berries (optional)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 1.5 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
A slow-braised Idaho-style venison stew featuring local root vegetables, mushrooms, and a savory red-wine and stock braising liquid, finished with fresh Pacific Northwest herbs. Rich, hearty, and built to stand alone as a main-course meal.

Regional Notes:
This Pacific Northwest/Idaho version highlights locally foraged or farmed mushrooms and robust root vegetables (Yukon Gold potatoes, carrots, pearl onions) and uses thyme, rosemary, and crushed juniper berries common in regional game cooking. The stew is slow-braised to tame the lean venison and concentrate flavors, differing from quicker skillet preparations found elsewhere.

1. Preheat oven to 325°F (160°C). Pat the venison dry and season with 1 tsp (5 g) of the salt and 1/4 tsp (1 g) of the pepper. Toss venison in the flour to lightly coat; shake off excess.
2. In a heavy Dutch oven over medium heat, render the diced bacon until fat is released and pieces are crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
3. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter to the bacon fat. In batches, sear the floured venison pieces until browned on all sides, about 3–4 minutes per batch. Transfer browned venison to a plate.
4. Reduce heat to medium-low. Add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter; add diced onion, celery, and a pinch of salt. Cook until softened and beginning to color, about 6–8 minutes.
5. Stir in garlic and tomato paste and cook 1 minute to bloom flavors. Pour in red wine to deglaze, scraping up browned bits from the bottom; simmer until reduced by about half, 3–5 minutes.
6. Return venison and reserved bacon to the pot. Add beef or game stock, Worcestershire sauce, crushed juniper berries (if using), bay leaves, thyme sprigs, rosemary, remaining 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) pepper. If using pearl barley, add it now.
7. Bring to a gentle simmer, cover, and transfer Dutch oven to the preheated oven. Braise until venison is tender, about 2 to 2 1/2 hours.
8. Meanwhile, in a skillet over medium-high heat, sauté mushrooms in a little oil until browned, about 5–7 minutes; set aside. Blanch pearl onions and carrots in boiling water 3 minutes, then drain (this step mellows onion sharpness).
9. After the stew has braised for about 1 3/4 hours, remove from oven, stir in potatoes, carrots, pearl onions, and sautéed mushrooms. Return to the oven, covered, and continue braising until vegetables and meat are tender and barley (if used) is cooked, another 30–45 minutes.
10. Remove stew from oven. Discard bay leaves, thyme sprigs, and rosemary stem. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thin, simmer uncovered on the stovetop for 5–10 minutes to reduce; if too thick, stir in up to 1/2 cup (120 ml) stock or water.
11. Stir in chopped fresh parsley and let stew rest 10 minutes before serving. Serve hot in deep bowls with good crusty bread or biscuits if desired.