Venison Stew with Wine
A hearty venison stew with carrots, potatoes, and a broth elevated with soy, white wine, and cider vinegar. This recipe is simple, light, and comforting.
Ingredients
- 2 pounds boneless venison (cut into 2-inch pieces)
- 8 cups Venison stock or beef broth (or as needed to cover the meat)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sweet onion, small dice
- 1 1/2 cups carrots, small dice
- 2 cups potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon apple cider vinegar
- 1/4 cup white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons sugar
- 2 tablespoons soy sauce (naturally brewed)
- Salt and black pepper, to taste
- 1/4 cup sliced green onions (optional for garnish)
Instructions
- Brown the venison: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season the venison with salt and black pepper. Sear until nicely browned on all sides.
- Cook the venison: Add the venison stock or beef broth to cover the meat. Cover and gently simmer until fork-tender, about 3 to 4 hours. Check the liquid periodically and add more stock as necessary.
- Reserve the broth and shred the meat: Remove the venison and place it in a bowl. Reserve the cooking liquid. Shred the meat and set it aside.
- Cook the aromatics: Heat a clean pot over medium heat with the remaining tablespoon of olive oil. Cook the onion for 5 to 6 minutes, until translucent. Add the garlic and cook for 2 minutes.
- Cook the vegetables: Add the reserved cooking liquid, soy sauce, white wine, cider vinegar, thyme, rosemary, bay leaves, carrots, and potatoes. Gently simmer for about 12 minutes, until the potatoes are just fork-tender. Turn off the heat.
- Finish the stew: Add the shredded venison and sugar. Stir to combine. Let rest for 10 minutes to ensure the venison is heated through.
- Season: Taste and adjust with salt and black pepper. Garnish with sliced green onions if desired. To freshen the stew, add freshly chopped rosemary and thyme.
NOTES
- Venison: The best cuts of deer to use for stew are meat from the shanks, neck, shoulders, and sirloin tip. If you are working with venison that has little to no connective tissue, I recommend cooking the stew the day before you intend to eat it. This will maximize the flavor and juiciness of the meat. You can use the meat from deer, elk, antelope, or moose. If you're in a pinch, beef stew meat or lamb shoulder will also work.
- Wine: Sherry can be substituted for the white wine.
- Stock: It's a good idea to have extra stock on hand in case you want the stew a little thinner. My stew usually has around 6 cups of stock in it at the end of cooking. For a lighter-tasting stew, you can use half chicken stock and half beef stock.
- Optional Thickening: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the simmering stew, and cook for 1 to 2 minutes until the broth lightly thickens. If you overthicken the stew, thin it out with a little water or stock.
Nutrition
Calories: 533kcal | Carbohydrates: 30g | Protein: 62g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 193mg | Sodium: 2449mg | Potassium: 1664mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8049IU | Vitamin C: 26mg | Calcium: 90mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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