|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When the weather turns, and winter starts to bring colder temperatures, it is time to think about hearty, comforting meals. A classic French venison stew recipe, which also happens to be quick to make, fits the bill perfectly. Not only is this dish easy to make, but venison is low in fat.
Venison works much better in recipes where it is marinated and cooked slowly which helps it develop flavors and prevents it from drying out. Red wine is the classic choice, as it imparts tastes that work so well with this meat. Here, the venison is marinated overnight in an herb and vegetable stock, along with the red wine. This helps add a ton of flavor and creates a melt-in-your-mouth texture while it simmers on the stovetop, and then slowly braises in the oven, filling your home with a delicious aroma.
Wild venison is (when available) strong in flavor, so if you are not a game fan, then look for farmed venison from an ethical source if you can. This stew is particularly good when served with a fresh green salad on the side, along with some crusty bread or mashed potatoes.
"The venison stew was flavorful and made a tasty meal with crusty French bread. I fished the meat out of the marinade then drained the liquid into a bowl before sautéing the vegetables. My bacon didn't produce a lot of fat so I had to add 2 tablespoons of vegetable oil when browning the venison." —Diana Rattray
2 pounds venison, cubed
1 cup coarsely chopped yellow or white onions
3 medium carrots, cut into 1/4-inch slices
1/4 cup finely chopped celery
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 cup dry red wine
3/4 cup beef stock
5 slices bacon, coarsely chopped
2 tablespoons all-purpose flour
Vegetable oil, if needed, optional
1 teaspoon tomato paste
1 1/2 cups sliced mushrooms
Gather the ingredients.
Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
Transfer to a paper-towel-lined plate to drain.
Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.
For a thicker stew, make a slurry just before the stew is ready. Combine 1 tablespoon of flour or cornstarch with 1 to 2 tablespoons of cold water and whisk until smooth. Add the mixture to the simmering stew, stirring constantly. Continue to cook until thickened.
- Replace the dried parsley with 2 tablespoons of finely chopped fresh parsley.
- For garlic flavor, add 2 teaspoons of minced garlic to the marinade.
How to Store
- Refrigerate leftover venison stew within 2 hours in a covered container for up to 4 days.
- To freeze, transfer leftover stew to an airtight freezer container, leaving about 1/2 inch of headspace to allow for expansion. Label with the name and date and freeze for up to 3 months.