📝 About This Recipe
This soul-warming stew celebrates the deep, lean flavors of wild game paired with the natural sweetness of slow-roasted root vegetables. By utilizing a long, slow braise in a rich red wine and bone broth reduction, the venison becomes incredibly tender while maintaining its unique character. This naturally gluten-free masterpiece is the ultimate comfort food for crisp autumn evenings and snowy winter nights.
🥗 Ingredients
The Meat
- 2.5 pounds Venison shoulder or stew meat (cut into 1.5-inch cubes, patted dry)
- 1 tablespoon Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (for searing)
The Aromatics and Vegetables
- 1 large Yellow onion (diced into 1/2-inch pieces)
- 4 pieces Garlic cloves (minced)
- 3 large Carrots (peeled and sliced into thick rounds)
- 2 medium Parsnips (peeled and sliced into thick rounds)
- 1 pound Yukon Gold potatoes (cut into 1-inch chunks)
- 2 pieces Celery stalks (sliced)
The Braising Liquid
- 1.5 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 4 cups Beef or Venison bone broth (low sodium)
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1 sprig Fresh rosemary
- 2 pieces Bay leaves (dried)
- 1 tablespoon Balsamic vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Pat the venison cubes thoroughly dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper. This ensures a proper sear rather than steaming the meat.
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2
In a large heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, sear the venison until a deep brown crust forms on all sides (about 3-4 minutes per side). Remove the meat to a plate and set aside.
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4
Reduce the heat to medium. Add the remaining tablespoon of oil if the pot looks dry. Add the diced onion and celery, sautéing for 5-6 minutes until the onion is translucent and soft.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot—this is where the deep flavor lives.
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7
Allow the wine to simmer and reduce by half, about 5 minutes.
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8
Return the seared venison and any accumulated juices to the pot. Add the beef broth, thyme sprigs, rosemary, and bay leaves.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 15 minutes.
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10
After the initial simmer, add the carrots, parsnips, and potatoes. If the liquid doesn't quite cover the vegetables, add a splash more broth or water.
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11
Cover and continue to simmer for another 45-60 minutes, or until the venison is fork-tender and the root vegetables are soft but not falling apart.
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12
Remove the herb sprigs and bay leaves. Stir in the balsamic vinegar to balance the richness of the meat.
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13
Taste the stew and adjust seasoning with additional salt and pepper if needed. Let the stew rest for 10 minutes before serving to allow the sauce to thicken naturally.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the temperature drops and the meat will boil in its own juices instead of developing a flavorful crust. If you find the stew too thin, mash a few of the cooked potato chunks against the side of the pot and stir them back in—the starch will naturally thicken the gravy without needing flour. Venison is very lean, so low and slow is the only way to go; rushing the process will result in tough, chewy meat. For the best flavor, make this stew a day in advance; the flavors meld and deepen beautifully overnight in the refrigerator. If your venison is particularly 'gamey,' soaking it in buttermilk for 2 hours before cooking can help mellow the flavor.
🍽️ Serving Suggestions
Serve in deep warmed bowls with a side of gluten-free crusty bread to soak up the rich gravy. Pair with a bold, tannic red wine like a Malbec or a Northern Rhône Syrah to complement the earthy tones of the meat. A side of honey-glazed roasted Brussels sprouts adds a nice textural contrast and sweetness. Garnish with a handful of freshly chopped flat-leaf parsley and a sprinkle of lemon zest for a bright finish. Top with a dollop of horseradish cream if you enjoy a bit of heat and acidity.