Venison Stew Meat Recipe

Venison stew is a hearty and flavorful dish perfect for cold weather or when you’re craving a comforting meal. Venison, being a lean and nutritious meat, benefits from slow cooking methods like stewing, which helps to tenderize the meat and bring out its rich flavors. Here are some delicious venison stew meat recipes to try:

Classic Venison Stew Recipe

Ingredients:

• 2 lbs (900g) venison stew meat, cut into chunks
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 lb (450g) potatoes, peeled and cubed
• 4 cups (960ml) beef broth
• 1 cup (240ml) red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the Venison:

• Season the venison stew meat with salt and pepper.

1. Sear the Venison:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the venison chunks and sear on all sides until browned. Remove the venison from the pot and set it aside.

1. Sauté the Vegetables:

• In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

1. Deglaze the Pot:

• Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, releasing any browned bits.

1. Add the Liquids and Seasonings:

• Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf.
• Bring the mixture to a simmer.

1. Cook the Stew:

• Return the seared venison to the pot, ensuring it is submerged in the liquid.
• Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the venison is tender.

1. Add the Potatoes:

• Add the cubed potatoes to the stew and cook for 20-30 minutes, or until the potatoes are tender.

1. Thicken the Stew (Optional):

• If you prefer a thicker stew, mix the cornstarch with water and stir it into the stew. Cook for 5-10 minutes, or until the stew has thickened.

1. Serve:

• Garnish with chopped fresh parsley.
• Serve the venison stew hot with crusty bread or over rice.

Leftover Taco Meat Recipe

Venison and Vegetable Stew Recipe

Ingredients:

• 2 lbs (900g) venison stew meat, cut into chunks
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup (150g) sliced mushrooms
• 1 lb (450g) potatoes, peeled and cubed
• 1 cup (150g) frozen peas
• 4 cups (960ml) beef broth
• 1 cup (240ml) red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the Venison:

• Season the venison stew meat with salt and pepper.

1. Sear the Venison:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the venison chunks and sear on all sides until browned. Remove the venison from the pot and set it aside.

1. Sauté the Vegetables:

• In the same pot, add the chopped onion, garlic, carrots, celery, and sliced mushrooms. Cook until the vegetables are softened, about 5 minutes.

1. Deglaze the Pot:

• Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, releasing any browned bits.

1. Add the Liquids and Seasonings:

• Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf.
• Bring the mixture to a simmer.

1. Cook the Stew:

• Return the seared venison to the pot, ensuring it is submerged in the liquid.
• Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the venison is tender.

1. Add the Potatoes and Peas:

• Add the cubed potatoes and frozen peas to the stew and cook for 20-30 minutes, or until the potatoes are tender.

1. Thicken the Stew (Optional):

• If you prefer a thicker stew, mix the cornstarch with water and stir it into the stew. Cook for 5-10 minutes, or until the stew has thickened.

1. Serve:

• Garnish with chopped fresh parsley.
• Serve the venison and vegetable stew hot with crusty bread or over rice.

Slow Cooker Venison Stew Recipe

Ingredients:

• 2 lbs (900g) venison stew meat, cut into chunks
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 lb (450g) potatoes, peeled and cubed
• 4 cups (960ml) beef broth
• 1 cup (240ml) red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the Venison:

• Season the venison stew meat with salt and pepper.

1. Sear the Venison:

• Heat the olive oil in a large skillet over medium-high heat.
• Add the venison chunks and sear on all sides until browned. Remove the venison from the skillet and set it aside.

1. Sauté the Vegetables:

• In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

1. Deglaze the Skillet:

• Pour in the red wine (if using) and scrape the bottom of the skillet to deglaze, releasing any browned bits.

1. Transfer to Slow Cooker:

• Transfer the seared venison and sautéed vegetables to a slow cooker.
• Add the beef broth, tomato paste, thyme, rosemary, and bay leaf. Stir to combine.

1. Cook the Stew:

• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the venison is tender.

1. Add the Potatoes:

• Add the cubed potatoes to the slow cooker and cook for 1-2 hours on low or 30-60 minutes on high, or until the potatoes are tender.

1. Thicken the Stew (Optional):

• If you prefer a thicker stew, mix the cornstarch with water and stir it into the stew. Cook for 15-30 minutes on high, or until the stew has thickened.

1. Serve:

• Garnish with chopped fresh parsley.
• Serve the slow cooker venison stew hot with crusty bread or over rice.

Venison stew is a delicious and comforting dish perfect for cold weather or when you’re craving a hearty meal. With these recipes and tips, you can create a flavorful and satisfying venison stew that your family and friends will love. Happy cooking!

Frequently Asked Questions About Venison Stew Meat Recipe

1. Can I use frozen venison for stew?

• Answer: Yes, you can use frozen venison for stew. Thaw the venison in the refrigerator overnight before using it in your recipe. This helps to ensure even cooking and prevents the meat from becoming tough.

1. How long should I cook venison stew?

• Answer: Venison stew benefits from slow cooking to tenderize the meat. Cook the stew on low heat for at least 1.5 to 2 hours, or until the venison is tender. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.

1. Can I substitute venison with another meat in the stew?

• Answer: Yes, you can substitute venison with other meats like beef or lamb in stew recipes. Keep in mind that the cooking time may vary depending on the type of meat used. Beef and lamb may require slightly longer cooking times to become tender.

1. What vegetables go well with venison stew?

• Answer: Venison stew pairs well with a variety of vegetables, including onions, carrots, celery, potatoes, mushrooms, peas, and bell peppers. You can customize your stew with your favorite vegetables to suit your taste preferences.

1. How can I thicken venison stew?

• Answer: To thicken venison stew, you can mix cornstarch with water and stir it into the stew during the last 10-15 minutes of cooking. Alternatively, you can use flour or a roux (equal parts butter and flour cooked together) to thicken the stew. Adding potatoes or other starchy vegetables can also help to thicken the stew naturally.