Venison Stew
Lean game meat requires a different approach than beef. It needs moisture and patience to reach its potential, shifting from tough to succulent over several hours of low-temperature heat.
Control the moisture, don't rush the braise.
Venison lacks the heavy intramuscular fat of cattle, so keep the heat low after the initial sear to prevent the meat from seizing and drying out.
- heavy-bottomed Dutch oven
- tongs
- sharp chef's knife
- slotted spoon
What goes in.
- 3 lbvenison shoulder or round, cut into 1.5-inch cubes
- 3 tbspneutral oil
- 2 largeyellow onions, diced
- 4 clovesgarlic, smashed
- 2 tbsptomato paste
- 2 cupsdry red wine
- 3 cupsbeef or game stock
- 4carrots, cut into thick rounds
- 1 lbYukon Gold potatoes, quartered
- 2bay leaves
- 1 tspfresh thyme leaves
Developing the Fond
Sear the venison in small batches over medium-high heat until a deep, dark crust forms. Leave the browned bits stuck to the bottom of the Dutch oven; this is the base for your sauce.
The method.
Sear the meat
Pat the venison dry with paper towels. Working in three batches, sear the meat in oil until browned on all sides. Remove and set aside.
Aromatics
Lower the heat to medium. Add the onions to the pot, scraping up the browned bits with a wooden spoon. Cook until the onions are soft and light brown.
Deglaze
Stir in the tomato paste and garlic. Cook for two minutes until the paste darkens. Pour in the wine and reduce by half, scraping the bottom of the pot thoroughly.
Braise
Return the venison to the pot. Add stock, bay leaves, and thyme. Bring to a simmer, cover tightly, and place in a 300°F oven for 2 hours.
Finish
Add carrots and potatoes. Return to the oven for another 45 minutes until the vegetables are tender and the meat falls apart with a fork.
Other turns to take.
Forest Floor
Add a half-pound of seared cremini mushrooms along with the vegetables for an earthier profile.
Root Vegetable Heavy
Substitute half the potatoes for parsnips or celeriac to balance the richness of the venison.
When it doesn't go to plan.
Always pat the meat bone-dry before searing; moisture on the surface creates steam, which prevents the crust from forming.
If the liquid seems too thin at the end, remove the meat and vegetables and boil the sauce on the stovetop until it thickens to a syrup-like consistency.
Let the stew rest for 20 minutes before serving; the flavors settle and the meat reabsorbs the surrounding liquid.
The ones that keep coming up.
Can I use a slow cooker?
You can, but the sear is non-negotiable. Brown the meat in a pan first, then transfer everything to the slow cooker and set it to low for 6 to 8 hours.
Does venison need to be marinated?
It is not necessary if you are braising. The liquid and the long cook time provide all the softening the muscle needs.
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