Braised Venison Stew

This Braised Venison Stew is simple and soul warming. 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.

Course Soups, Stews & Chilis

Cuisine American

Keyword hunters stew, red wine, stew, venison, winter

Prep Time 55

Cook Time 1 30

Total Time 2 25

Servings servings

Calories 463

Author Laurie McNamara

Equipment

Staub - 7 quart Cast Iron Round Cocotte

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
kosher salt to taste
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

US Customary - Metric

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.

Nutrition