Venison Stew Recipe
As a food enthusiast and recipe developer, I have always been fascinated by the unique and delicious flavors of venison. This venison stew recipe is one of my all-time favorites, and I am excited to share it with you. Whether you are a seasoned hunter or just looking to try something new, this recipe is sure to impress.
Recipes Information
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: American
- Aggregate Rating: 4.9/5
Ingredients
- 2 pounds venison stew meat
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large carrots, sliced
- 3 large potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- In a large bowl, toss the venison with the flour until well coated.
- In a Dutch oven, heat the olive oil over medium-high heat. Add the venison and cook until browned on all sides, about 5 minutes.
- Add the onion and garlic to the pot and cook until softened, about 3 minutes.
- Add the beef broth, red wine, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 1 hour.
- Add the carrots and potatoes to the pot and continue simmering for an additional hour, or until the vegetables are tender and the meat is cooked through.
- Add the frozen peas to the pot and cook for an additional 5 minutes, or until heated through.
- Serve hot and enjoy!
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 100mg |
| Sodium | 600mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 5g |
| Total Sugars | 6g |
| Protein | 30g |
FAQ
- Can I substitute the venison with another type of meat?
Yes, you can use beef or lamb instead of venison. - What type of red wine should I use?
Any dry red wine such as Cabernet Sauvignon or Merlot will work well in this recipe. - Can I make this recipe ahead of time?
Yes, you can make this stew up to 2 days in advance and store it in the refrigerator. Reheat it on the stove over low heat before serving. - Can I freeze this recipe?
Yes, you can freeze this stew for up to 3 months in an airtight container. Thaw it overnight in the refrigerator before reheating. - What side dishes go well with this stew?
Some great side dishes to serve with this stew include crusty bread, mashed potatoes, or a simple green salad. - What is the best way to reheat leftovers?
The best way to reheat this stew is on the stove over low heat, stirring occasionally until heated through.
Recipe Tips
If you are new to cooking with venison, there are a few tips to keep in mind. First, be sure to remove any silver skin or connective tissue from the meat before cooking. This will help to tenderize the meat and prevent it from becoming tough. Second, be sure to cook the meat low and slow to allow it to become tender and flavorful. Finally, if you are using a lean cut of venison, you may need to add additional fat to the recipe, such as butter or olive oil, to prevent it from becoming dry.
This venison stew recipe is a crowd-pleasing dish that is perfect for a cozy dinner at home or a hearty meal with friends and family. With a rich and flavorful broth, tender chunks of meat, and a medley of hearty vegetables, this stew is sure to become a favorite in your recipe collection.
So why not give it a try? Whether you are a seasoned chef or just starting out, this venison stew recipe is a delicious and satisfying dish that is sure to impress.