Entree: Canada – Ontario – Venison Stew (Hearty slow-simmered stew of venison and root vegetables in a rich aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) venison, trimmed and cut into 1- to 1.5-inch (3.81 cm) pieces
- 1/4 cup (32 g) all-purpose flour
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 whole juniper berries, lightly crushed (optional)
- 3 medium carrots, peeled and cut into 1-inch (2.54 cm) pieces
- 2 medium parsnips, peeled and cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) cremini mushrooms, halved if large
- 1 lb (450 g) small red potatoes, halved
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (907 g) venison, trimmed and cut into 1- to 1.5-inch pieces
- 1/4 cup (32 g) all-purpose flour
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 whole juniper berries, lightly crushed (optional)
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 8 oz (225 g) cremini mushrooms, halved if large
- 1 lb (450 g) small red potatoes, halved
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat venison dry and toss with flour, 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper to coat. Heat oil and 2 tbsp (30 ml) butter in a large Dutch oven over medium-high heat. Brown venison in batches until well seared on all sides, transferring to a plate.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) butter. Sauté onion until soft and translucent, about 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Deglaze pan with red wine, scraping up browned bits. Add beef stock, bay leaves, thyme, juniper berries, Worcestershire sauce, brown sugar, remaining salt and pepper. Return venison to pot; bring to a simmer.
4. Cover, reduce heat to low, and simmer gently for 1 hour 15 minutes, or until venison is nearly tender.
5. Add carrots, parsnips, potatoes and mushrooms. Simmer, covered, 30–40 minutes more until vegetables and venison are tender and sauce has thickened. Adjust seasoning.
6. Remove bay leaves and juniper berries. Garnish with chopped parsley and serve hot with rustic bread or mashed potatoes.

1. Pat venison dry and toss with flour, 1 tsp salt and 1/2 tsp pepper to coat. Heat oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Brown venison in batches until well seared on all sides, transferring to a plate.
2. Reduce heat to medium, add remaining 2 tbsp butter. Sauté onion until soft and translucent, about 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Deglaze pan with red wine, scraping up browned bits. Add beef stock, bay leaves, thyme, juniper berries, Worcestershire sauce, brown sugar, remaining salt and pepper. Return venison to pot; bring to a simmer.
4. Cover, reduce heat to low, and simmer gently for 1 hour 15 minutes, or until venison is nearly tender.
5. Add carrots, parsnips, potatoes and mushrooms. Simmer, covered, 30–40 minutes more until vegetables and venison are tender and sauce has thickened. Adjust seasoning.
6. Remove bay leaves and juniper berries. Garnish with chopped parsley and serve hot with rustic bread or mashed potatoes.