Stovetop Venison Stew
Stovetop venison stew with seared neck or shoulder, carrots, potatoes, and a broth finished with soy, white wine, and cider vinegar. Gentle simmer, clean flavor, noodles optional.
Servings: 4 people
Ingredients
- 2 pounds boneless venison, cut into 2 inch pieces
- Venison stock or beef broth
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sweet onion, small dice
- 1 cup carrots, peeled and chopped
- 2 cups potatoes, peeled and cut into 1 inch pieces
- 1 teaspoon real apple cider vinegar
- 2 tablespoons dry white wine or sherry
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- Salt and black pepper, to taste
- 2 cups cooked noodles, (optional)
- 1/4 cup green onions, thinly sliced (green parts only)
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the venison with salt and black pepper. When the oil shimmers, add the venison. Sear on all sides until nicely browned.
- Pour in enough venison stock or beef broth to just cover the meat. Cover and simmer until tender, about 3 to 4 hours. Check the liquid periodically and add more stock as needed to keep the meat covered.
- When the meat is fork tender, remove it from the pot. Reserve 4 cups of the cooking liquid for Step 5. Shred the venison and set aside.
- Heat a clean pot over medium heat with the remaining 1 tablespoon olive oil. Add the onion and cook 5 to 6 minutes until translucent. Add the garlic and cook 2 minutes, stirring to prevent burning.
- Add the reserved cooking liquid, soy sauce, white wine or sherry, cider vinegar, thyme, rosemary, bay leaves, carrots, and potatoes. Bring to a gentle simmer and cook until the potatoes are almost fork tender, about 12 minutes.
- Add the shredded venison and sugar. Simmer 5 to 10 minutes, until the potatoes are tender and the broth tastes balanced.
- Turn off the heat and fold in the cooked noodles, if using. Cover briefly to warm the noodles through.
- Season to taste with salt and black pepper. Garnish with sliced green onions.
NOTES
Substitutions
For a quick thickening, stir in a cornstarch slurry. A little bit goes a long way. Cuts of Venison and Timing
Neck and shoulder usually take 3 to 4 hours at a gentle simmer. Smaller leg cubes can finish in 1.5 to 2 hours. Doneness is fork tender. Serving
Finish with sliced green onions or parsley. Serve as is, with crusty bread, or fold in cooked noodles while still hot for a heartier stew.
- Stock: venison or beef both work.
- Umami: soy sauce as written, or Worcestershire if preferred.
- Vegetables: keep potatoes and carrots at 1 inch for even cooking. Turnips are a great substitute.
For a quick thickening, stir in a cornstarch slurry. A little bit goes a long way. Cuts of Venison and Timing
Neck and shoulder usually take 3 to 4 hours at a gentle simmer. Smaller leg cubes can finish in 1.5 to 2 hours. Doneness is fork tender. Serving
Finish with sliced green onions or parsley. Serve as is, with crusty bread, or fold in cooked noodles while still hot for a heartier stew.
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