Entree: United States – Appalachia – Venison Stew (Hearty slow-simmered stew of venison and root vegetables)

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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

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

- 2 lb (900 g) venison shoulder or stew meat, cut into 1- to 1½-inch (2.5–3.8 cm) cubes
- 4 oz (115 g) salt pork or bacon, diced
- 3 tbsp (45 ml) vegetable oil or lard
- 1/3 cup (40 g) all-purpose flour for dredging
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 large onions, diced — about 2 1/2 cups (400 g)
- 3 cloves garlic, minced — about 5/16 oz (9 g)
- 3 medium carrots, cut into 1-inch (2.5 cm) chunks — about 12 oz (340 g)
- 2 stalks celery, sliced — about 6 oz (170 g)
- 1 lb (450 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; sub with extra broth)
- 4 cups (960 ml) beef or venison stock
- 1 cup (240 ml) water, more as needed
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (2 g) brown sugar (balances acidity)
- 2 tbsp (30 ml) chopped fresh parsley for finishing

Show original ingredient measurements

- 2 lb (900 g) venison shoulder or stew meat, cut into 1- to 1½-inch (2.5–3.8 cm) cubes
- 4 oz (115 g) salt pork or bacon, diced
- 3 tbsp (45 ml) vegetable oil or lard
- 1/3 cup (40 g) all-purpose flour for dredging
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 large onions, diced — about 2 1/2 cups (400 g)
- 3 cloves garlic, minced — about 9 g
- 3 medium carrots, cut into 1-inch (2.5 cm) chunks — about 12 oz (340 g)
- 2 stalks celery, sliced — about 6 oz (170 g)
- 1 lb (450 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; sub with extra broth)
- 4 cups (960 ml) beef or venison stock
- 1 cup (240 ml) water, more as needed
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (2 g) brown sugar (balances acidity)
- 2 tbsp (30 ml) chopped fresh parsley for finishing

Instructions

1. Pat the venison cubes dry, season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper, then lightly dredge in the flour, shaking off excess.
2. In a large heavy pot or Dutch oven over medium heat, render the diced salt pork or bacon until browned and crisp, about 5–7 minutes; remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Add vegetable oil if needed, then brown the venison in batches in the hot fat until deeply browned on all sides, 3–4 minutes per batch; transfer browned pieces to a plate.
4. Add the diced onions to the pot and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic, carrots, and celery and cook 2–3 minutes more.
5. Stir in the tomato paste and cook 1 minute, deglazing the pot with the red wine (if using), scraping up browned bits; reduce wine by half, about 2–3 minutes.
6. Return the venison and reserved salt pork to the pot. Add the stock, water, Worcestershire sauce, bay leaves, thyme, brown sugar, remaining salt and pepper. Bring to a gentle simmer.
7. Cover partially and simmer gently over low heat for 1 1/2 to 2 hours, or until venison is tender when pierced with a fork. Add potatoes in the last 30–35 minutes of cooking so they become tender but not mushy.
8. Taste and adjust seasoning with salt and pepper. If the stew is too thin, uncover and simmer to reduce; if too thick, add a splash of water or stock.
9. Remove bay leaves, stir in chopped parsley, and serve hot with crusty bread or cornbread.