Tristan’s Savory Venison Stew: A Master Hunter’s Recipe
Try an MKC employee’s favorite venison stew recipe, a savory masterpiece that’ll comfort you during those bitter cold months.
Tristan’s Savory Venison Stew: A Master Hunter’s Recipe
Rated 5.0 stars by 1 users
Category
Venison Recipes
Cuisine
American
Servings
4-6
Prep Time
20 minutes
Cook Time
6-8 hours
This recipe comes from Tristan, an avid cook and valued MKC employee.
Wondering what to do with all that meat in your freezer after hunting season ends? Running low on venison recipes?
This venison stew recipe, courtesy of Tristan, is a great way to turn that hearty meat into a delicious, filling meal.
Below, he’ll walk you through the cooking process and explain everything you need to get started.
Author:Tristan
Ingredients
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3 pounds of venison meat (preferably neck or front quarter cuts)
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3–4 medium russet potatoes
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3–4 carrots
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1 28-ounce can of diced or crushed tomatoes
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4 large garlic cloves
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1 medium yellow onion
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2 tablespoons beef bouillon
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1 teaspoon dried rosemary
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1 teaspoon salt
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½ teaspoon black pepper
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3 tablespoons maple syrup
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2 tablespoons apple cider vinegar
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½ stick / 4 tablespoons butter
Directions
As with most venison recipes, start by trimming your venison of all sinew, silver skin, and fat. Dice it into 1-inch cubes. Season them with rosemary, salt, and pepper. In a large cast-iron pan or pot, melt the butter over high heat. Add the venison cubes and sear until brown on all sides.
While the meat sears, dice your potatoes, carrots, and yellow onion. Mince the garlic cloves.
Reduce the heat to medium and add the garlic to the pan. Next, add the maple syrup and allow it to caramelize for 2–3 minutes. Remove the venison and set aside.
Add the diced vegetables to the pan. Sauté for 5 minutes or until the onions become translucent. Season with more salt and pepper. Add tomatoes, beef bouillon, and apple cider vinegar. Stir in just enough water to cover everything. Return the venison to the pan and bring the mixture to a simmer.
Cover the pan and cook on low heat for 6–8 hours. The venison should be very tender. After the stew finishes, taste and adjust your seasoning as needed.
Recipe Note
Pairings and Extras: What to Serve With Venison Recipes
Option 1: Crusty Bread or Biscuits
Use a loaf of firm, crusty bread or some fresh-baked biscuits to sop up the broth left in your bowl. The bread’s texture enhances the eating experience.
Option 2: Mashed Potatoes
A hearty portion of mashed potatoes pairs with venison stew perfectly. The soft mash absorbs the stew’s complex flavors and enhances the dish’s texture. Plus, mashed potatoes make a fantastic delivery system for any leftover broth after you’ve finished the meat and vegetables.
Option 3: Roasted Root Veggies
Try eating some roasted root vegetables alongside your stew. Parsnips, beets, and carrots are delicious options that complement venison meat’s warm, earthy quality.
Option 4: Wild Rice or Quinoa
Adding grains is a great way to bulk up your stew. Wild rice and quinoa complement the its hearty flavors while also providing fiber and nutrients.
Option 5: Steamed Green Beans or Asparagus
Red meat always pairs well with green beans and/or asparagus, and that doesn’t change with venison stew. Fresh green veggies cut through the dish’s heaviness and create a healthy, balanced meal.
Option 6: Paired Beverages
A great wine always complements a hearty dish, especially when it’s made with red meat. A full-bodied red like a Cabernet Sauvignon or Malbec can smooth and enhance your stew’s taste.
Alternatively, a hearty, malty ale can heighten the stew’s flavors and harmonize with its earthiness.
Tried It?
What did you think of Tristan’s favorite venison recipe? A hearty stew is fantastic for any occasion, but we find it especially comforting when the weather turns cold.
This savory venison stew recipe will make it into our upcoming cookbook, so be sure to keep your eyes peeled!
