📝 About This Recipe
This deeply savory stew captures the essence of the forest, featuring tender morsels of venison slow-cooked in a rich, velvet-textured red wine gravy. Unlike beef, venison offers a lean, subtly earthy profile that pairs beautifully with woodsy herbs like rosemary and thyme. It is a quintessential comfort dish that celebrates the slow-food tradition, perfect for chilly evenings when you crave a meal that warms the soul.
🥗 Ingredients
The Meat & Aromatics
- 2.5 pounds Venison shoulder or chuck (cut into 1.5-inch cubes, patted dry)
- 4 slices Smoked bacon (thick-cut, diced)
- 2 medium Yellow onion (diced)
- 4 pieces Garlic cloves (minced)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 pieces Celery stalks (sliced)
The Braising Liquid & Seasoning
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or Venison stock (low sodium)
- 2 tablespoons Tomato paste
- 1/4 cup All-purpose flour (for dredging)
- 1 sprig Fresh rosemary (finely chopped)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 4-5 pieces Juniper berries (crushed slightly to release oils)
- 1 tablespoon Balsamic vinegar (to brighten the finish)
Vegetables & Finish
- 1 pound Baby Yukon Gold potatoes (halved)
- 8 ounces Cremini mushrooms (quartered)
- 1/2 cup Frozen peas (added at the very end)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). In a large heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy and the fat has rendered. Remove bacon with a slotted spoon and set aside.
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2
Season the venison cubes generously with salt and pepper, then toss them in the flour until lightly coated, shaking off any excess.
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3
Increase the heat to medium-high. Working in batches to avoid overcrowding, sear the venison in the bacon fat until deeply browned on all sides (about 3-4 minutes per batch). Remove meat and set aside with the bacon.
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4
Lower the heat to medium. Add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and starting to soften.
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5
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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6
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.
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7
Return the venison and bacon to the pot. Add the beef stock, rosemary, thyme sprigs, and crushed juniper berries. The liquid should just cover the meat.
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8
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
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9
Bake for 1.5 hours. Then, carefully remove the pot and stir in the halved potatoes and quartered mushrooms.
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10
Cover and return to the oven for another 45-60 minutes, or until the venison is fork-tender and the potatoes are soft.
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11
Remove the thyme sprigs. Stir in the frozen peas and the balsamic vinegar. Let sit for 5 minutes; the residual heat will cook the peas perfectly.
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12
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving in deep bowls.
💡 Chef's Tips
Always pat the venison dry before searing; moisture is the enemy of a good crust. If the stew is too thin at the end, simmer it uncovered on the stovetop for 10 minutes to reduce the sauce. Don't skip the juniper berries; they provide a classic 'wild' flavor that complements venison perfectly. Venison is very lean, so the addition of bacon fat is essential for moisture and richness. This stew tastes even better the next day after the flavors have had time to marry in the fridge.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread to soak up the rich red wine gravy. Pair with a bold, tannic red wine like a Malbec or an oaked Syrah. For a true feast, serve over a bed of creamy polenta or buttery mashed parsnips. A simple side salad with a sharp lemon vinaigrette provides a nice acidic contrast to the rich stew.