Best Venison Stew
This venison stew uses five key techniques—searing the meat, blooming spices, and a long 300°F braise—to achieve tender (never chewy) venison, caramelized vegetables, and a silky butter-thickened sauce.
This venison stew uses five key techniques—searing the meat, blooming spices, and a long 300°F braise—to achieve tender (never chewy) venison, caramelized vegetables, and a silky butter-thickened sauce.
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Arrange oven rack to accommodate a Dutch oven in the relative center of the oven. Preheat oven to 300 degrees F.
Heat 1 tablespoon oil over high heat in a large heavy bottom, oven-safe Dutch oven. Sprinkle ½ teaspoon salt and pepper to taste over venison. Add half of venison to the hot oil in a single layer and let sear, undisturbed until browned on the bottom, 2 to 4 minutes. Turn pieces of the meat over with tongs, and let sear on a second side, 2 to 4 more minutes. Transfer the meat to a plate. Reduce heat to medium-high, add the remaining 1 tablespoon of to the Dutch oven and repeat searing the remaining venison. Transfer it to the plate.
Reduce heat to medium. Add garlic, onions and mushrooms and cook, stirring often until the onions start to brown and the mushrooms have released their juices and the juices have started to evaporate, 5 to 7 minutes. Add in oregano, thyme, paprika, the remaining 1 teaspoon salt and more pepper to taste. Cook stirring until the spices are fragrant, 30 seconds to 1 minute.
Add red wine to the Dutch oven, increase heat to high, and simmer until it is almost completely evaporated, about 2 minutes. Add broth and tomato paste and bring to a simmer, stirring often to dissolve the tomato paste into the broth. Once the stew comes to a simmer, add in the venison and juices from the plate, carrots and potatoes (or root vegetables) and return to a simmer.
Cover the Dutch oven and transfer to the oven. Bake until the venison is completely tender, about 3 hours 45 minutes.
Mash the butter with flour in a small bowl until completely smooth.
Set the stew on the stovetop, remove lid and set heat at medium. Whisk about ¾ of the butter mixture into the stew and bring to a simmer. If the stew seems thin or watery, add the remaining butter and flour mixture and stir until it is melted into the stew. Simmer until the starch thickens.
Stir in peas. Serve with parsley on top if using.
Cool completely, refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat until warmed through.
Large heavy-bottom Dutch oven (oven-safe) · Tongs
Sear the meat until deeply browned, then braise low and slow at 300°F for 3 hours 45 minutes until completely tender. Pat meat dry before searing and cut into uniform chunks for even cooking.
Yes. Use beef chuck, elk, or lamb. Cooking time remains the same—about 3 hours 45 minutes at 300°F. Adjust salt to taste.
Whisk the butter-flour mixture into the simmering stew to thicken. The recipe instructs using about ¾ of the mixture first, then adding more if needed until the desired thickness is reached.
Yes. Cook completely, cool to room temperature, cover, and refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
Both reduce to almost complete evaporation during cooking (about 2 minutes). Red wine adds tannins and dryness; sweet vermouth adds subtle sweetness. Either works; use ½ cup red wine or ¼ cup vermouth.
