Deer Hunter’s “Backstrap Bonanza” Venison Stew
A robust, hearty venison stew loaded with tender meat, root vegetables, and a smoky depth of flavor, perfect for warming up on cold fall or winter days.
Ingredients
- 2 lbs venison stew meat (shoulder or neck), trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil or bacon grease
- 1 large onion, roughly chopped
- 3-4 carrots, peeled and sliced into thick rounds
- 3-4 celery stalks, roughly chopped
- 4-5 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- 4 cups beef broth, low sodium preferred
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the venison cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil or bacon grease in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the venison on all sides until nicely browned, then remove and set aside.
- Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the carrots and celery and cook for another 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Stir in the dried thyme, dried rosemary, and smoked paprika. Cook for 30 seconds, stirring constantly, until fragrant. Add the tomato paste and cook for another minute, stirring to coat the vegetables.
- If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a few minutes to cook off the alcohol.
- Return the seared venison to the pot. Add the beef broth, Worcestershire sauce, and bay leaf. Liquid should mostly cover the meat and vegetables; add more broth if needed.
- Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, until the venison is fork-tender.
- During the last 45 minutes to an hour of cooking, add the chopped potatoes to the stew so they become tender when the venison is ready.
- If a thicker stew is desired, whisk the flour with a few tablespoons of cold water until smooth, then gradually stir this slurry into the simmering stew and cook for another 5-10 minutes until thickened.
- Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.
Cook’s Notes
Trim the venison well of silver skin and sinew for the best texture, and don’t rush the searing step since it builds a deep flavor base for the whole pot. This stew tastes even better the next day once the flavors have had time to meld in the fridge.
Ingredient Swaps
You can add other hearty vegetables like parsnips, turnips, or mushrooms, or boost the smokiness with a piece of smoked sausage or a ham hock simmered in the pot (shred the meat before serving). Beef stew meat can substitute for venison if needed, and the red wine can be omitted for a non-alcoholic version.
Serving Suggestions
Serve hot in bowls with crusty bread or warm cornbread on the side for soaking up the rich broth.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat, adding a splash of broth if it’s thickened too much. The stew also freezes well for up to 3 months.
Common Questions
Can I make this in a slow cooker?
Yes, sear the venison and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours, adding the potatoes in the last 1-2 hours.
Do I have to use red wine?
No, the wine is optional and mainly adds depth; you can simply use extra beef broth instead.
How do I know when the venison is done?
The venison is ready when it’s fork-tender, which usually takes at least 2 hours of gentle simmering, sometimes up to 3.