Entree: United States – New England (New Hampshire) – New Hampshire Venison Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 2 lb (900 g) venison stew meat, cut into 1- to 1.5-inch pieces
- 1/3 cup (40 g) all-purpose flour, for dredging
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), diced
- 3 garlic cloves, minced (about 1 1/2 tbsp / 15 g)
- 2 medium carrots, about 8 oz (225 g), cut into 1/2-inch rounds
- 1 medium parsnip, about 6 oz (170 g), peeled and cut into 1/2-inch pieces
- 1 cup (150 g) rutabaga, peeled and cut into 1/2-inch cubes
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch pieces
- 8 oz (225 g) cremini mushrooms, halved or quartered if large
- 2 stalks celery, about 4 oz (115 g), sliced
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry hard apple cider
- 1/2 cup (120 ml) dry red wine or dark ale (optional)
- 3 cups (720 ml) beef or venison stock
- 1 cup (240 ml) water (adjust as needed)
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 4 crushed juniper berries (optional, about 1/8 tsp when crushed)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) pure maple syrup
- 2 tsp (10 ml) apple cider vinegar (optional, for brightness)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, for garnish
- Additional salt and pepper to taste

Instructions

Short Description:
A hearty, rustic stew of locally hunted venison braised with New England root vegetables, apple cider, juniper and thyme, finished with a touch of maple for balance. Designed as a complete main course that highlights seasonal, regional flavors.

Regional Notes:
This New Hampshire variation uses hard apple cider and a little pure maple syrup to reflect the state's orchard and maple season flavors and to tame venison's gamey notes. Root vegetables common to New England—parsnip, rutabaga and Yukon Gold potatoes—make the stew a self-contained entree suited to fall and winter after a hunt.

1. Pat the venison dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Dredge pieces lightly in flour, shaking off excess.
2. Heat the vegetable oil and 1 tbsp (14 g) butter in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the venison on all sides, about 2–3 minutes per side. Transfer browned meat to a plate and repeat until all pieces are seared.
3. Reduce heat to medium and add remaining 1 tbsp (14 g) butter. Add the diced onion and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and cook 1 minute. Pour in the apple cider and red wine or ale (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.
5. Return the seared venison to the pot. Add the beef or venison stock, water, bay leaves, thyme, crushed juniper berries (if using), Worcestershire sauce, and remaining 1/2 tsp (3 g) salt. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer.
6. Simmer the covered stew for 50–60 minutes, until the venison is beginning to become tender.
7. Add the carrots, parsnip, rutabaga, celery, and potatoes to the pot. Stir in the mushrooms. If the stew seems too thick, add up to an additional 1/2 cup (120 ml) water. Cover and continue to simmer until the vegetables and meat are fork-tender, about 30–40 minutes more.
8. Remove the bay leaves and thyme stems. Stir in the maple syrup and apple cider vinegar (if using) and taste; adjust seasoning with additional salt and pepper as needed. If you prefer a thicker gravy, whisk 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water and stir into the simmering stew, cooking 2–3 minutes until thickened.
9. Ladle the stew into bowls, garnish with chopped parsley, and serve hot. This stew stands alone as a main course; serve with buttered egg noodles or thick slices of crusty bread if desired.