Why Choose Venison?
Venison is known for its deep, savory taste and lean texture. Compared to other red meats, it has a richer flavor and works especially well in slow-cooked dishes like stew. When cooked gently, venison becomes tender and absorbs flavors beautifully.
Key qualities of venison:
Rich, hearty taste
Lean meat with minimal fat
Ideal for long, slow cooking
Pairs well with herbs and root vegetables
Ingredients You’ll Need
1 kg (2 lb) venison, cut into large cubes
2 tablespoons olive oil or butter
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 potatoes, cubed
2 celery stalks, chopped
2 tablespoons flour (optional, for thickening)
4 cups beef or game stock
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
1 bay leaf
Fresh parsley for garnish
How to Make Venison Stew
1. Brown the Meat
Heat oil in a large pot or Dutch oven over medium heat. Add venison pieces in batches and brown on all sides. Remove and set aside.
2. Sauté the Vegetables
In the same pot, add onion and garlic. Cook until softened and fragrant. Stir in carrots, celery, and potatoes.
3. Build the Stew
Return the venison to the pot. Sprinkle in flour if using and stir well. Pour in the stock, add herbs, bay leaf, salt, and pepper.
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