Braised Venison Stew

This Braised Venison Stew is simple and satisfying. Tender pieces of venison roast, smoky bacon with slow cooked carrots, mushrooms and turnips in a red wine and dark chocolate gravy. The perfect cozy meal to warm you up on a chilly night. This recipe serves 8.

This recipe is adapted from Chef Gordon Ramsay and his recipe for Venison Stew with Bitter Chocolate. I stumbled upon his recipe when I Googled “Venison Recipes” and it was like fate. It was classy, rustic and ME! Although I didn’t “move on” to the next round, it didn’t matter. I stayed true to myself and what I like to cook. I even converted this recipe over from the metric system to the standard American system for everyone. I’m not gonna lie it was harder than I thought!

So as I sit here editing these photos, it reminds me of how good this dish is. And how fun that night was! I now have a strong craving for another bowl of this soul warming stew.

Venison. I happen to love it! Do you?

When I stumbled upon this recipe I was like HECK YEAH! The thing about venison, in my opinion, is that it is classy yet rustic. Humble and traditional. People have been eating deer for ages! It’s lean, free range, natrual and not to mention, delicious.

To Make This Braised Venison Stew You Will Need:

• thick-cut bacon – I like to go to the butcher shop or use Wright brand (not sponsored) or any other high-quality brand.
• venison roast – Or substitute with venison stew meat.
• steak seasoning – I like Kinder’s steak seasoning.
• shallots – Or substitute with a large yellow onion.
• garlic – Adds distinct punchy flavor.
• carrots – Adds color and subtle sweetness.
• celery – Lends earthy flavor and delicious texture.
• turnips – Adds sweet and earthy flavor. Can substitute with potatoes.
• mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
• freshly ground tricolor peppercorns (aka rainbow peppercorns) – Slightly sweet with a mild spice level.
• beef bone broth – The base of the stew, use homemade or high-quality store-bought. May substitute with beef stock.
• dry red wine – Like merlot, pinot noir or malbec. Use a wine you like to sip.
• tapioca flour (finely ground) – A great gluten-free thickener.
• thyme sprigs – Lends an earthy, slightly minty and lemony flavor.
• bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
• dark chocolate – Use one with 70% cacao.

Meanwhile, place the venison in a large bowl.

Then measure and add 2 tablespoons steak seasoning.

Toss well to coat.

Work in batches, sear the venison in the bacon fat on all sides until deeply golden brown.

The rich color and deep flavor of this braised venison stew is because of the searing of the venison well.

Transfer to a clean plate and repeat with the remaining venison.

preheat your oven to 350°F (or 180°C).

While the meat is browning is when I prep the vegetables. Roughly chop 2 to 3 shallots, finely chop 4 cloves garlic, roll-cut 3 carrots, slice 2 short stalks of celery, peel and dice 3 to 4 small turnips, halve 8 ounces cremini or button mushrooms. You’ll also need, 2 bay leaves, a tripcolor pepper corn medley and few springs of fresh thyme.

Next add in the shallots and garlic with a pinch of salt. Stir and cook 5 minutes, scraping the bottom oof the pot to get the stuck on bits. Cook for about 4 minutes.

Then onions, carrots, celery, turnips and mushrooms and about 1 teaspoon of the freshly ground tri-color peppercorns.

Sauté the vegetables for about 6-8 minutes, stirring frequently.

Pour in 3/4 of a bottle or about 2 cups dry red wine. For this, I’m using a pinot noir, but you could also use malbec or merlot. Use a wine you like to sip on!

Pour in 4 cups beef stock/bone broth.

Mix water with tapioca flour and add in as well. This will thicken the stew up perfectly.

Add the bacon and seared venison, stir to combine. Add bay leaves and thyme springs.

Cover and bring to a low boil on high heat, then slide your dutch oven into your preheated oven to cook for 1-1/2 to 2 hours or until the venison and vegetables are tender.

Once cooked, uncover and remove the thyme stems and bay leaves.

Once any bubbling has subsided, grate in 1 ounce 70% dark chocolate and stir to incorporate.

Taste and add salt and pepper too taste (if needed).

Ladle the stew into bowls and garnish with minced fresh parsley.

HOW TO STORE BEEF STEW:

Allow the beef stew to cool completely before storing in an air-tight container or containers and refrigerate.

HOW LONG WILL BEEF STEW LAST IN THE FRIDGE?

If stored properly, beef stew should last for up to 3 to 4 days.

CAN BEEF STEW BE FROZEN?

Yes! In fact,  I like to use tapioca flour because it’s more stable when freezing and doesn’t cause watery separation when reheated.

HOW TO FREEZE BEEF STEW:

Once the beef stew has cooled, transfer to freezer safe containers leaving 1/4 to 1/2-inch of space to allow for expansion when freezing. Reheat slowly on the stove top until hot.

Enjoy! And if you give this Braised Venison Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Braised Venison Stew

This Braised Venison Stew is simple and satisfying. Tender pieces of venison roast, smoky bacon with slow cooked carrots, mushrooms and turnips in a red wine and bitter chocolate gravy. The perfect cozy meal to warm you up on a chilly night.

Prep Time: 55 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 25 minutes mins

Ingredients

• 8 ounces thick cut bacon, sliced into strips
• 3 pounds venison, shoulder, cut into 3/4inch bitesize pieces
• 2 tablespoons steak seasoning, I use Kinder's brand
• 3 shallots, peeled and chopped
• 4 cloves garlic, finely minced
• 3 large carrots, peeled and roll-cut
• 2 short stalks celery, sliced
• 3 to 4 small turnips, peeled and cut into 3/4-inch pieces
• 8 ounces cremini or button mushrooms, cleaned, halved or quartered if large
• 1 teaspoon freshly ground tri color peppercorns
• 4 to 6 sprigs fresh thyme
• 2 bay leaves
• 500 ml red wine, or 3/4 a bottle
• 4 cups beef bone broth, or beef stock ( I use Kettle & Fire Beef Bone Broth)
• 1 cup water
• 1/4 cup tapioca flour
• 1 ounce dark chocolate, 70% cocoa solids, chopped

Equipment

• Staub - 7 quart Cast Iron Round Cocotte

Instructions 

• Preheat the oven to 350℉ (or 180℃).
• In a 7-quart dutch oven, add the sliced bacon. Sauté the bacon over medium to medium-low heat for 10 to 15 minutes until lightly golden and crispy. Remove with a slotted spoon, transfer to a paper towel lined plate and set off to the aside.
• Meanwhile, place the venison in a large bowl and add the steak seasoning. Toss well to coat. Once the bacon is done, work in batches, searing the venison in the bacon fat on all sides until deeply golden brown. Transfer to a clean plate and repeat with the remaining venison.
• Next add in the shallots and garlic with a pinch of salt. Stir and cook 5 minutes, scraping the bottom oof the pot to get the stuck on bits. Then onions, carrots, celery, turnips and mushrooms and about 1 teaspoon of the freshly ground tri-color peppercorns. Sauté the vegetables for about 6-8 minutes, stirring frequently.
• Pour in the beef stock/broth and wine. Mix water with tapioca flour and add in as well. Add the bacon and seared venison, stir to combine. Add bay leaves and thyme springs.
• Cover and bring to a boil. Once boiling, remove off of the heat and transfer to the oven and cook for 1½ to 2 hours, or until the venison and vegetables are tender. Once cooked, remove the bay leaves and thyme.
• Once bubbling has subsided, grate in the dark chocolate and stir to incorporate. Taste and add salt and pepper too taste (if needed). Ladle the stew into bowls and garnish with minced fresh parsley.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 463kcal, Carbohydrates: 15g, Protein: 49g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 163mg, Sodium: 361mg, Potassium: 1012mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4578IU, Vitamin C: 9mg, Calcium: 59mg, Iron: 8mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American

This recipe was originally posted on November 06, 2010 and has been updated with clear and concise instructions, new photography and helpful information.