Red Wine Venison Stew Recipe: The Classic Aroma Taste
This stew, which is made with venison, has a rich, silky sauce that clings to the meat and veggies as they simmer together. While beef chuck roast also works nicely in this recipe, extra fat may be added, so make sure to skim the finished stew before serving.
Ingredients For Red Wine Venison Stew
- All-purpose flour, 1/4 cup
- 1 tbsp. of kosher salt, plus additional salt to taste
- Black pepper to taste, extra 1/2 teaspoon
- 1 (4-pound) boneless chuck roast or venison that has been trimmed and cubed into 2-inch pieces
- 7 to 8 tablespoons of vegetable oil or bacon drippings (from roughly 1 pound of cooked thick-cut bacon), divided
- 8 sprigs of thyme
- 4 crushed whole cloves
- 8 crushed juniper berries
- Three bay leaves
- Lemon juice (from two lemons) split into three tablespoons and three (2-inch) pieces of lemon peel
- 3 big diced medium yellow onions (about 5 cups)
- 4 medium carrots, peeled, and roughly 1 1/2 cups of large dice
- Fresh cremini mushrooms, cut into 10 ounces (approximately 3 1/2 cups).
- 4 big, chopped garlic cloves
- 1 (28-ounce) can of whole, peeled, crushed plum tomatoes
- 4 mugs of beef bone broth (such as Brodo)
- 1 1/2 cups strong, full-bodied red wine (such as Cabernet Sauvignon or Syrah)
- The prepared egg noodles
- To serve, garnish with freshly chopped flat-leaf parsley and sour cream.
Steps and Instructions to Cook Delicious Red Wine Venison Stew :
- Set the oven to 350°F. In a sizable bowl, combine the flour, salt, and pepper. Add the venison and toss to coat.
- In a big Dutch oven, heat 2 tablespoons of bacon drippings on medium. Add the venison, working in 4 batches, and cook for about 15 minutes per batch, flipping the meat regularly, until well-browned. Placing the venison on a dish. When necessary, add additional bacon drippings, 1 tablespoon at a time, in between batches. (If required, use water to deglaze the Dutch oven; preserve this water and add it back when adding broth. Then add 2 tablespoons of bacon drippings to the next batch.)
- In a double layer of cheesecloth, add thyme, cloves, juniper berries, bay leaves, and lemon peel strips. Cheesecloth’s edges should be gathered, tied with kitchen twine, and placed aside.
- To the Dutch oven, add the remaining 2 tablespoons of bacon drippings, the onions, carrots, mushrooms, and garlic. About 15 minutes of cooking time with occasional stirring is required to soften the onions. Add the browned venison and any drippings that have gathered on the platter, along with the tomatoes, broth, cheesecloth bundle, and lemon juice. Transfer to a preheated oven and bring back to a simmer over medium-high heat. Fork-tender venison takes roughly 2 hours to braie, covered, adding wine after 1 hour.
- Bring the Dutch oven back to the stovetop and simmer it over medium heat. Reduce heat to low and gradually simmer for 10 to 15 minutes, or until sauce has slightly thickened. Remove the stew from the heat, then skim the fat off the top and throw it away. Take out and throw away the cheesecloth bundle. To taste, add salt and pepper to the food.
- Serve Red Wine Venison Stew with sour cream, parsley, and egg noodles.
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The Red Wine Venison Stew can be prepared ahead of time and refrigerated for up to two days in an airtight container. Warm up slowly before serving.
Enjoy this amazingly cooked Red Wine Venison Stew with families on dinner!