Step 1: Prepare the Venison
Pat the venison cubes dry with paper towels.
Season them with:
- salt
- black pepper
- paprika
Step 2: Brown the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the venison cubes and cook until browned on all sides (about 5–7 minutes).
Remove the meat and set aside.
Step 3: Cook the Vegetables
In the same pot add:
- onion
- garlic
- celery
Cook for 3–4 minutes until softened.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Step 4: Build the Stew
Return the venison to the pot.
Add:
- carrots
- potatoes
- beef broth
- red wine
- thyme
- bay leaf
Stir well.
Step 5: Simmer Slowly
Bring the stew to a gentle boil, then reduce the heat to low.
Cover and simmer for 1.5–2 hours, stirring occasionally, until the venison becomes tender.
Step 6: Thicken the Stew (Optional)
If you prefer a thicker stew, stir in the cornstarch mixture and cook for 3–5 minutes until the stew thickens.
Step 7: Serve
Remove the bay leaf.
Serve the stew hot, garnished with fresh parsley.
It pairs perfectly with:
- crusty bread
- mashed potatoes
- rice.
✅ Tips for the Best Venison Stew
- Slow cooking is key because venison is very lean.
- Adding red wine deepens the flavor.
- Marinating venison for a few hours can make it even more tender.
- A Dutch oven works best for even cooking.
