The Ultimate Venison Stew Recipe | Vortex Selects

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Debone venison shoulder steaks and trim off all fat and silver, cube into 1" pieces.

Mix salt and pepper into flour, toss and coat meat in batches. Let meat sit 1-2 minutes allowing the gluten in the flour to get sticky.

In a large pot or Dutch oven, add about 3 tablespoons of oil over medium-high heat.

Add meat in patches, just browning the meat, not cooking it fully. Once cooked, remove from heat and set aside.

Pour 1 1/2 cups of wine into the skillet to de-glaze the pot by scraping with a wooden spoon or spatula.

Add onions and cook over medium for 2-3 minutes or until onions are soft.

Add tomato paste and remaining wine, mix well.

Add meat and broth, bring to a boil, reduce heat to medium-low and cover.

Cook for 2 hours, checking meat tenderness at 2 hours. If still tough, add 30 minutes more until fork tender.

Once meat is tender, add veggies and herbs, and simmer for an additional 1 hour covered.

Remove from heat, serve, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens