Entree: United States – Upper Midwest (Minnesota) – Minnesota Venison Stew

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 10 min

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) venison stew meat, trimmed and cut into 1 to 1 1/2-inch pieces
- 4 slices (approx. 4 oz / 115 g) smoked bacon, chopped
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1/4 cup (30 g) all-purpose flour, plus extra for dredging
- 1 large yellow onion, diced (about 8 oz / 225 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces (about 10 oz / 285 g)
- 1 medium rutabaga, peeled and cut into 1-inch cubes (about 12 oz / 340 g)
- 1 parsnip, peeled and cut into 1-inch pieces (about 6 oz / 170 g)
- 2 medium Yukon Gold potatoes, cut into 1-inch pieces (about 12 oz / 340 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1/2 cup (100 g) pearl barley, rinsed
- 1/4 cup (60 ml) dry red wine or dark beer (optional)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 6 cups (1.4 L) beef or game stock
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 6 lightly crushed juniper berries (optional)
- 1-2 tsp (5-10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (6 g) chopped fresh parsley for garnish

Instructions

Short Description:
A hearty, rustic stew featuring locally hunted venison slow-simmered with root vegetables, barley, and a rich, savory broth—perfect for cold Upper Midwest nights. The stew is built to be a complete main course with protein, starch, and vegetables.

Regional Notes:
This Minnesota version emphasizes locally sourced venison and classic cold-climate root vegetables (potatoes, carrots, rutabaga, parsnip) and often includes barley for body—reflecting hunting traditions and agricultural staples of the region. Juniper berries and a little dark beer or red wine are optional regional touches that nod to traditional game preparations without overwhelming the meat's flavor.

1. Pat the venison dry with paper towels, season lightly with salt and pepper, and dredge lightly in flour, shaking off excess.
2. In a large heavy Dutch oven or stockpot, cook the chopped bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Add 1 tbsp (15 ml) oil to the bacon fat if needed. In batches to avoid crowding, sear the floured venison over medium-high heat until well browned on all sides, about 3 minutes per side. Remove browned venison to a plate and repeat until all meat is seared.
4. Reduce heat to medium, add remaining oil if the pot is dry, then add the onion and celery. Cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the tomato paste and cook 1 minute, then deglaze the pot with the red wine or dark beer if using, scraping up browned bits from the bottom.
6. Return the seared venison and reserved bacon to the pot. Add the beef/game stock, bay leaves, thyme, crushed juniper berries (if using), Worcestershire sauce, and an additional 1/2 tsp (2.5 g) salt. Bring to a gentle simmer.
7. Cover, reduce heat to low, and simmer gently until the venison is just beginning to become tender, about 1 to 1 1/2 hours (time varies with cut and age of meat). Skim any foam or excess fat from the surface as needed.
8. Add the carrots, rutabaga, parsnip, potatoes, mushrooms, and rinsed pearl barley to the pot. Stir, return to a simmer, cover, and cook until the vegetables and barley are tender and the venison is fork-tender, about 30–45 minutes more.
9. If the stew requires thickening, mix 1 tbsp (8 g) flour with 2 tbsp (30 ml) cold water to form a slurry (or mash a few potato pieces into the broth) and stir into the simmering stew, cooking 5–10 minutes until slightly thickened. Adjust salt and pepper to taste.
10. Remove bay leaves and discard. Stir in butter if using for a glossy finish, and sprinkle chopped parsley over the stew. Serve hot—this stew is traditionally accompanied by crusty rye bread or mashed potatoes for an even heartier meal.