A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand. Stews can be tricky. You need to cook them long enough that the meat is fork-tender and falls apart, but not so long that all your vegetables turn to mush. Try this recipe, made by Monte Creek’s very own, Ashley!
- 2 onions diced
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 ½ pounds red potatoes scrubbed and quartered
- 4 carrots peeled and sliced
- 2 stalks celery finely chopped
- 1 teaspoon dried rosemary
- 2 cups low-sodium veggie or chicken broth
- 1 (3 pound) venison roast cut into 1½ -inch cubes
- 1 cup dry red wine such as Cabernet Sauvignon or Cabernet Merlot
- Salt and freshly ground black pepper to taste
- Sauté onions and garlic in a generous amount of butter
- At the same time, thoroughly cover the venison roast* in salt and pepper or a steak spice of your choosing.
- Once the onions are translucent, take out the onions and add the roast.
- Brown roast on all sides, locking in all the juices.
- In a crockpot or cast iron oven roaster, put a layer of your sautéed onions and garlic mix, then add the roast on top.
- Add vegetable or chicken stock until the roast is 3/4 covered.
- Add red wine** until just the top of the roast is exposed.
- Put on high heat until the roast can be pulled apart with a fork.
- Once the roast is tender, add vegetables (potatoes, carrots, celery).
- Let cook for another 45-60 mins or until potatoes are cooked but not falling apart.
*Beef stew meat may be substituted for the venison.
**One additional cup of chicken broth may be substituted for the wine.
Pro Tip: Dislike the gamey taste of venison? Soak it in milk in your refrigerator for 2 days to reduce the gaminess and have extra tender venison!