Venison Stew
This hearty venison stew features tender meat, smoky bacon, and rich flavors. It's a comforting, easy-to-make recipe perfect for chilly days and cozy meals!
Servings 10
Calories 249kcal
Ingredients
- 2 pounds venison cut into bite-size (1-inch cubes)
- ½ pound bacon diced
- 1 large onion (about 1 ½ cups) Cut some into larger pieces if you don’t want the onion to cook away
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce (or 1 ½ teaspoons for more flavor)
- 32 ounces beef broth reduced sodium
- 1 ½ cups carrots cut into 1-inch pieces
- 2 cups russet potatoes peeled with 1 ½ into 1-inch cubes and ½ cup smaller
- Kosher salt and freshly cracked pepper to taste (suggested: 1 teaspoon salt and ½ teaspoon pepper)
- Fresh parsley chopped, for garnish
Instructions
Cook the Bacon:
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Brown the Venison:
- Sprinkle the venison cubes lightly with salt, pepper, and flour. Brown the venison in batches in the bacon fat over medium-high heat. Avoid overcrowding the pot to ensure a good sear. Once browned, remove each batch and set aside.
Build the Flavor Base:
- Add the diced onion, thyme, and marjoram to the pot. Sprinkle with a pinch of salt and sauté over medium heat for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
Incorporate Tomato Paste and Deglaze:
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Pour in the soy sauce and beef broth and scrape up any browned bits from the bottom of the pot.
Simmer the Stew:
- Return the browned venison to the pot, along with the soy sauce and beef broth. Stir well and bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
Add the Vegetables:
- After 1 hour, add the carrots and potatoes to the pot. Cook uncovered for 20-25 minutes or until the vegetables are tender.
Finish and Serve:
- Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley and serve warm.
Notes
- Tender Meat: For more tender venison, remove all silver skin and extend the initial simmering time to 1 ½ hours before adding vegetables.
- Texture with Potatoes and Onions: Cut the potatoes and onions into a mix of sizes—smaller pieces will break down and thicken the stew, while larger pieces will hold their shape for added texture.
- Adjust Consistency: If the stew is too thin, simmer it uncovered for 15-20 more minutes to reduce the liquid and thicken it. Alternatively, mash a few potato cubes directly into the broth for a natural thickening method. If the stew is too thick, add a little water if needed.
Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 595mg | Potassium: 607mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3246IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 4mg
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