Best Venison Stew Recipe for Cold Evenings

Venison stew is a slow-cooked dish that brings out the deep, rich flavor. This recipe combines red wine, root vegetables, and herbs for a warming meal that’s well-suited for fall and winter. It’s ideal for weekends when you have time to let the flavors develop properly. This traditional preparation method makes the most of every ingredient while keeping it simple and satisfying.

Ingredients:

For the stew:

• 2.2 lbs stewing venison, cubed
• 2 tablespoons olive oil
• 6 celery stalks, thickly sliced on the diagonal
• 10.5 oz field mushrooms, thickly sliced
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• 7 oz carrots, peeled and sliced 1/4 inch thick

For the marinade:

• 1/2 bottle red wine (about 375 ml or 1.5 cups)
• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 6 juniper berries, lightly crushed
• A few fresh parsley sprigs
• 1 bay leaf

Preparation:

1. In a large bowl, mix the red wine, 3 tablespoons olive oil, sliced onion, coriander seeds, juniper berries, parsley, and bay leaf. Add the venison cubes and stir to coat. Cover and refrigerate for 48 hours, turning occasionally.
2. After marinating, remove the venison and onions. Strain the marinade and set it aside.
3. In a large, oven-safe pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown the venison and onions for about 10 minutes. Remove and set aside.
4. Lower the heat and sauté the celery and mushrooms for 3–4 minutes. Remove and set aside.
5. Sprinkle flour into the pot and cook for 1 minute, stirring. Slowly add the reserved marinade, stirring until the mixture thickens slightly.
6. Return the venison, onions, celery, and mushrooms to the pot. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 210°F (Gas Mark 1 or 100°C) for 3–4 hours.
7. Let cool and refrigerate overnight. The next day, add the carrots and bring the stew to a gentle simmer on the stovetop. Cook for about 1 hour, or until everything is tender.

Serving suggestion:
Serve with mashed turnips and Brussels sprouts for a complete, warming meal. This stew stores well and tastes even better the next day. It can also be frozen for future use.

photo credit stockfood.com