Entree: United States – Upper Midwest – Venison Stew (Hearty slow-cooked stew of venison and root vegetables with regional beer and wild rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) venison, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/3 cup (45 g) all-purpose flour
- 1 1/2 tsp (7.5 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 15 g)
- 3 medium carrots, peeled and cut into 1-inch pieces (about 10 oz / 280 g)
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) amber beer (or robust ale)
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 juniper berries, crushed (optional, regional game flavor)
- 1/2 cup (90 g) uncooked wild rice blend
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat venison cubes dry, toss with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Shake off excess flour.
2. In a large Dutch oven over medium-high heat, warm vegetable oil and 1 tbsp butter until shimmering. In batches, sear venison on all sides until well-browned, about 3 minutes per side. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium and add remaining 1 tbsp butter. Add chopped onion and cook until softened and beginning to brown, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in carrots, parsnips, and celery and cook 4–5 minutes to develop color. Add tomato paste and cook 2 minutes, stirring to coat vegetables.
5. Deglaze the pot with beer, scraping up browned bits from the bottom. Add beef stock, water, bay leaf, thyme, crushed juniper berries (if using), Worcestershire sauce, vinegar, remaining 1/2 tsp salt, and 1/2 tsp pepper. Return seared venison to the pot.
6. Bring to a gentle simmer, cover partially, reduce heat to low, and cook for 1 hour. Add uncooked wild rice blend, stir, and continue simmering, covered, for another 30–40 minutes until venison and rice are tender. Add additional water or stock if needed to maintain stew consistency.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaf and any juniper berry fragments.
8. Serve hot, garnished with chopped fresh parsley.