Meats · Recipes · RECIPES · Soups/Stews

Venison Stew.

SONY DSCIt is almost impossible for me to enjoy stew during the summer or even springtime months. It is such a cold weather food. Especially venison stew. My father-in-law brought home a buck a few weeks ago, so we have a freezer full of venison right outside our back door. This is the first venison dish that we have made since.SONY DSC

The first time I tried writing the recipe…it came out extremely spicy. Hehehe. Poor Grey. He’s not a fan of spicy food and we had about 8 servings of it. Once we had all of the “extra-spicy-venison-stew” eaten up, I gave it another go—this time with success. The cherry on top of this stew is the thick slice of crusty bread to sop everything up. So make sure to grab a loaf while your getting the rest of the ingredients to make this stew. 😉

Hope you have a “there’s-nothing-better-than-a-pot-of-stew-in-Autumn-Friday”

Love, Grey & Brianna.SONY DSC

Venison Stew


2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
3 tablespoons olive oil

2 pounds venison stew meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots

1 russet potato, chopped into ½ cubes
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a gallon size freezer bag mix the paprika, salt, garlic powder, black pepper, onion powder, onion powder, oregano, and thyme. Add the venison and toss/shake the bag to coat all of the venison. Add the olive oil in a large pot over medium/high heat. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. You may need to brown the meat in batches so the meat is not crowded (I had to brown my meat in 3 batches.) Remove the meat and set aside. Add ¼ cup of the wine to de-glaze the pot. In the same pot, add the onions and saute for 2 minutes. Add the celery, carrots, and potato. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Add the remaining red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Cover and simmer the stew for 3-4 hours, or until the meat is very tender. If the liquid evaporates too much add a little more stock.


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