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Venison Stew recipe

An elegant venison red wine stew. Sincevenison is leaner than other red meats, salt pork has been addedfor extra richness.

Recipe: Venison Stew

3 cups red wine
1 1/2 cups red wine vinegar – divided use
2 bay leaves
1/8 teaspoon allspice
1 cup chopped celery
1 cup chopped carrots
1 cup chopped leeks
2 tablespoons granulated sugar
2 teaspoons salt
3/4 cup sliced mushrooms
3/4 cup pearl onions
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
2 garlic cloves, chopped
1 teaspoon oregano
1 pound salt pork4 pounds venison, cubed

  • Combine red wine and 3/4 cup red winevinegar in a non-aluminum kettle. Add bay leaves, allspice, choppedcelery, chopped carrots, and chopped leeks. Bring to a boil,reduce heat, and simmer for 30 minutes. Cool and strain. Returnliquid to the kettle and discard the solids. Stir sugar and saltinto the liquid; set aside.
  • Meanwhile, in a large skillet, saute slicedmushrooms and pearl onions in oil until soft.
  • Dissolve flour in beef broth. Add to themushroom mixture with chopped garlic cloves, oregano, and 3/4cup red wine vinegar; simmer, stirring occasionally, for 5 minutes.
  • Fry diced salt pork in a skillet untilcrisp; drain and add to mushroom mixture.
  • Saute venison in a skillet until brown.Add to the mushroom mixture.
  • Transfer all into the kettle with reservedliquid; cover and bake at 350°F (175°C) for 2 hours,or until venison is done.

    Makes 8 servings.

    Venison Stew Recipe

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