Venison Stew Recipe
Unveiling the Riches of Venison Stew
Venison stew stands as a culinary treasure that harks back to a time when the land provided the bounty. Renowned for its rich, gamey flavour, venison, the meat of deer, has graced tables for centuries, evolving into various dishes (see our venison burger recipe) that highlight its unique qualities.
A well-prepared venison stew not only offers a delectable eating experience but also provides a hearty, nutritious meal that celebrates the essence of wild game. The key to unlocking the full potential of venison lies in understanding the nuances of its preparation—from selecting the right cuts to cooking it to perfection to achieve a tender, flavourful dish.
Ingredients
For a satisfying venison stew that will serve six people, you’ll need to measure your ingredients carefully to ensure each portion is hearty and flavourful.
Here’s a detailed list of ingredients with quantities:
Venison: 1.5 kg (about 3.3 pounds), shoulder or leg cuts, trimmed and cut into 2-inch chunks.
Bacon: 200 grams (7 ounces), diced.
Carrots: 3 medium, peeled and cut into 1-inch pieces.
Parsnips: 3 medium, peeled and cut into 1-inch pieces.
Turnips: 2 medium, peeled and cut into 1-inch pieces.
Onions: 2 large, finely chopped.
Garlic: 4 cloves, minced.
Red Wine: 750 ml (about 1 bottle), robust variety like Cabernet Sauvignon or Shiraz.
Beef or Game Stock: 1.5 liters (about 6 cups), preferably homemade or a high-quality store-bought version.
Bay Leaves: 2 large or 3 small.
Fresh Thyme: 1 tablespoon, or 1 teaspoon if using dried.
Fresh Rosemary: 1 tablespoon, chopped, or 1 teaspoon if using dried.
Juniper Berries: 10, lightly crushed.
Flour: 3 tablespoons, for dredging the venison.
Butter: 2 tablespoons.
Olive Oil: As needed, for browning the venison.
Salt and Pepper: To taste.
Preparation
Preparing venison stew is a journey in itself—a process that demands attention to detail and care to ensure that each component contributes to the final masterpiece. The preparation phase is critical, as it sets the foundation for the rich, deep flavours and tender texture of the stew. Here’s how you can meticulously prepare each component to ensure your venison stew is a culinary success.
1. Marinating the Venison
Begin by preparing the venison, which is the star of the dish. If your venison is particularly gamey, it can benefit from marinating. Combine red wine, a splash of olive oil, a few crushed garlic cloves, bay leaves, and a handful of juniper berries in a large bowl. Submerge the venison pieces in this marinade and refrigerate overnight. This not only tenderises the meat but also infuses it with complementary flavours that enhance its natural taste.
2. Preparing the Mirepoix
While your venison marinates, prepare a mirepoix—a mixture of diced onions, carrots, and celery, which is a classic base for many stews. Chop these vegetables uniformly to ensure they cook evenly. This trio will be sautéed to develop a sweet, aromatic base that will carry through the entire dish.
3. Rendering the Bacon
Dice some bacon or pancetta, which will be rendered down to provide a smoky, fatty base for the stew. The fat released from the bacon not only adds richness but also carries the flavours of the aromatics and spices added later.
4. Preparing Additional Vegetables
Beyond the mirepoix, prepare any additional vegetables you plan to include, such as parsnips, turnips, or potatoes. Peel and chop them into bite-sized pieces. Keep these prepared vegetables aside, as they will be added later in the cooking process to maintain their texture and flavour.
5. Organising Your Spices and Herbs
Gather the herbs and spices you will use. Bay leaves, thyme, and rosemary are classic choices that complement the gamey flavour of venison beautifully. You might also consider tying these herbs together with kitchen twine to create a bouquet garni, making them easier to remove after cooking.
6. Searing the Venison
Once your venison has marinated, remove it from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures more even cooking. Pat the venison dry with paper towels to remove excess marinade (which could cause it to stew rather than sear). Lightly dust the venison pieces with flour seasoned with salt and black pepper. The flour not only helps in browning the meat but also thickens the stew as it cooks.
7. Preparing Liquids
Measure out the liquids you will use, such as more red wine and stock (beef or game stock are both excellent choices). Having these ready will allow for smooth transitions in the cooking process.
8. Setting the Cooking Stage
Prepare your cooking station by organising all your ingredients and tools. This includes a large casserole dish or Dutch oven, wooden spoons, measuring cups, and any other utensils you will need. Ensuring everything is within reach will streamline the cooking process and prevent any hasty searches for ingredients or tools in the middle of cooking.
Cooking: The Art of Slow Simmering
The magic of a venison stew comes alive during the slow simmering process, where the careful preparation of ingredients blends under a gentle heat to create deep, layered flavours. This stage is about patience and precision, ensuring each element reaches its potential for a truly remarkable dish.
- Rendering the Bacon and Browning the Venison:
Begin by heating your large casserole dish or Dutch oven over medium heat. Add the diced bacon and cook until it’s crispy and the fat has rendered. This not only contributes a base layer of flavour but also provides the fat necessary for browning the venison. Remove the bacon pieces, setting them aside for later, and increase the heat to medium-high.
Add the venison pieces in batches to avoid crowding the pan, which ensures they brown rather than steam. Browning the venison is crucial as it sears the surface, locking in flavours and adding a rich, caramelized texture to the meat. Once browned, set the venison aside with the bacon. - Sautéing the Aromatics:
In the same pot, lower the heat to medium and add a knob of butter to the bacon fat. Add the onions from your mirepoix first, cooking until they start to soften and become translucent. Then add the garlic and the rest of the mirepoix, stirring often, until all the vegetables are softened and aromatic. This process builds a flavourful foundation for the stew. - Deglazing and Adding Liquids:
With the mirepoix tender and fragrant, pour in a good splash of red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. These bits are packed with flavour and are essential to the complexity of the stew’s sauce. Once the wine has reduced slightly, return the bacon and venison to the pot, along with any accumulated juices to boost the flavour.
Add the beef or game stock, ensuring the liquid covers the ingredients. The stock should be rich and preferably homemade to control the saltiness and quality of your stew base. If you created a bouquet garni, add it now along with any additional herbs like rosemary or extra thyme. - Slow Cooking the Stew:
Bring the mixture to a gentle simmer, then reduce the heat to low. The stew should not boil vigorously; a slow, gentle simmer is key to tenderizing the venison without drying it out. Cover the pot with a lid, allowing the stew to cook slowly. This slow cooking process allows the flavours to meld together and the meat to become fork-tender, which typically takes about 2 to 3 hours. - Incorporating Additional Vegetables:
Depending on their cooking time, add the additional vegetables like parsnips or potatoes about halfway through the cooking process. This timing ensures that they cook through to be tender yet not mushy, maintaining their structure while absorbing the flavours of the stew. - Adjusting the Flavour and Thickness:
As the stew nears completion, taste and adjust the seasoning with salt and pepper. If the stew needs thickening, a slurry of flour or cornstarch mixed with cold water can be introduced. Stir this through and allow the stew to simmer for an additional 10-15 minutes, or until the desired consistency is reached. - Finishing Touches:
Remove the bouquet garni before serving, and give the stew one final stir to blend all the flavours together. The stew should be rich, with a velvety sauce enveloping the tender pieces of venison and vegetables.
Serving: A Rustic Presentation
As you ladle the rich, hearty stew into deep, pre-warmed bowls, think about the balance of textures and colours to enhance the visual appeal and elevate the eating experience. A carefully chosen array of side dishes not only complements the main dish but also caters to a variety of tastes and preferences, ensuring that every guest finds something to enjoy.
Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes not only provides a comforting base for the stew but also helps to absorb its rich sauce, offering a pleasing contrast to the tender venison.
Crispy Polenta Cakes: For a delightful crunch and a touch of sweetness, crispy polenta cakes make an excellent side, their golden crust offering a textural contrast to the stew.
Roasted Root Vegetables: Enhance the earthy tones of your stew with a side of roasted carrots, parsnips, and beetroots. Roasting these vegetables caramelizes their natural sugars, bringing out a sweetness that complements the robust flavours of the stew.
Sautéed Green Beans with Garlic: Green beans, sautéed with a hint of garlic and a sprinkle of flaked almonds, add a fresh and crunchy element to the meal, providing a bright contrast to the deep flavours of the stew.
Herb and Butter Rice: A side of fragrant rice cooked with herbs like rosemary and thyme and a dollop of butter can soak up the stew’s delicious juices while adding its own subtle flavours to the dish.
Crispy Sourdough Bread: There’s nothing quite like a piece of crusty, fresh sourdough bread to dip into the stew. Its tangy flavour contrasts nicely with the deep, savoury notes of the stew.
Horseradish Cream: For those who enjoy a bit of a kick, a small bowl of horseradish cream on the side can be a sharp, creamy complement that enhances the deep flavours of the stew.
Buttered Egg Noodles: For those who may prefer an alternative to potatoes, egg noodles tossed in butter offer a delightful bed for the stew. The noodles’ subtle flavour and satisfying texture pair well with the thick, meaty sauce.
Wine Pairings
The robust flavours of the stew, characterised by the deep, gamey essence of venison and the earthy undertones from the root vegetables and herbs, call for a wine that can hold its own. Here, the choice of wine can vary by budget, but each should harmoniously complement the complex flavours of the dish.
Low-Cost Wine Pairings
- Monte Antico Sangiovese Merlot Cabernet Sauvignon (Italy) – This affordable Tuscan blend combines Sangiovese, Merlot, and Cabernet Sauvignon, offering a fruity, slightly spicy wine that balances the richness of the stew without overpowering its flavours.
- Trapiche Malbec (Argentina) – Known for its plump, dark fruit flavors and smoky finish, this Malbec is a great option for enhancing the deep, meaty flavours of venison stew. Its accessible price point makes it a popular choice for everyday dining.
Medium-Cost Wine Pairings
- Columbia Crest H3 Merlot (Washington, USA) – This Merlot from Washington’s Horse Heaven Hills offers a more complex bouquet with layers of cherry and blackberry notes, alongside a velvety texture that pairs well with the tender, slow-cooked venison.
- Château de Saint Cosme Côtes du Rhône (France) – This Grenache-dominated blend from the Rhône Valley brings forward a perfect balance of ripe fruit and peppery, herbal notes that complement the juniper and herb flavors in the stew.
High-Cost Wine Pairings
- Joseph Phelps Cabernet Sauvignon (Napa Valley, USA) – For a truly luxurious pairing, this bold Napa Cabernet with its robust tannins and rich, concentrated fruit flavors, beautifully mirrors the intensity of the venison stew
- Château Neuf-du-Pape Rouge (France) – This prestigious wine, rich with the intensity of Grenache and layered with spice and depth, is an excellent choice for enhancing the aromatic herbs and complex flavors of the stew. The wine’s structure and depth ensure it stands up well to the robustness of the game meat.