Deer Hunter's "Backstrap Bonanza" Venison Stew
This isn't your fancy, delicate stew. This is a robust, flavorful pot of goodness packed with tender venison, root vegetables, and a touch of smoky depth. It's the kind of meal that makes you forget about the cold and just savor the moment.
Ingredients
- 2 lbs venison stew meat shoulder or neck, trimmed and cut into 1-inch cubes - Think of those tougher cuts transforming into melt-in-your-mouth morsels.
- 2 tablespoons olive oil or bacon grease - That little bit of fat adds a fantastic base flavor.
- 1 large onion roughly chopped - The aromatic foundation of our stew.
- 3-4 carrots peeled and sliced into thick rounds - Bringing a touch of sweetness and color.
- 3-4 celery stalks roughly chopped - Adding a subtle herbaceous note.
- 4-5 medium potatoes Russet or Yukon Gold, peeled and cut into 1-inch chunks - The hearty bulk that fills you up.
- 4 cloves garlic minced - Because everything's better with garlic.
- 1 teaspoon dried thyme - That classic earthy comforting herb.
- 1 teaspoon dried rosemary - A hint of piney forest flavor.
- 1 bay leaf - A subtle depth that simmers beautifully.
- 1/2 teaspoon smoked paprika - A whisper of the campfire.
- 4 cups beef broth low sodium preferred - The rich liquid that brings it all together.
- 1 cup red wine optional, but adds great depth - A touch of sophistication for the weary hunter.
- 2 tablespoons tomato paste - Adds a subtle richness and body.
- 1 tablespoon Worcestershire sauce - A secret ingredient for umami.
- Salt and freshly ground black pepper to taste - Seasoning is key!
- 2 tablespoons all-purpose flour optional, for thickening - For a slightly thicker consistency.
- Fresh parsley chopped (for garnish) - A touch of freshness before serving.
Instructions
- Sear the Venison: Pat the venison cubes dry with paper towels. 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. This step is crucial for developing deep flavor. Remove the venison and set aside.
- Sauté the Aromatics: 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.
- Build the Flavor Base: 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.
- Deglaze (Optional): 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, allowing the alcohol to cook off and the flavors to meld.
- Bring it Together: Return the seared venison to the pot. Add the beef broth, Worcestershire sauce, and bay leaf. The liquid should mostly cover the meat and vegetables; add a little more broth if needed.
- Simmer Low and Slow: Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 hours, or up to 3 hours, until the venison is fork-tender. The longer it simmers, the more the flavors will meld and deepen.
- Add the Potatoes: During the last 45 minutes to an hour of cooking, add the chopped potatoes to the stew. They should be tender when the venison is ready.
- Thicken (Optional): If you prefer a thicker stew, whisk the all-purpose flour with a few tablespoons of cold water in a small bowl until smooth. Gradually stir this slurry into the simmering stew and cook for another 5-10 minutes, or until the stew has thickened to your desired consistency.
- Season and Serve: Remove the bay leaf. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the stew into bowls and garnish with fresh chopped parsley.
Notes
Venison Prep: For the best flavor and tenderness, ensure your venison is properly trimmed of any silver skin and sinew.
Add-Ins: Feel free to add other hearty vegetables like parsnips, turnips, or mushrooms to the stew.
Smoky Depth: For an even smokier flavor, consider adding a few pieces of smoked sausage or a smoked ham hock to the stew during the simmering process. Remove the ham hock and shred the meat before serving.
Make Ahead: This stew is even better the next day! The flavors have more time to meld together in the refrigerator.
Serving Suggestions: Serve this hearty stew with crusty bread for soaking up all that delicious broth, or alongside some warm cornbread for a truly satisfying meal.
This "Backstrap Bonanza" Venison Stew is the perfect way to celebrate a successful hunt and warm up after a long day in the wilderness. Enjoy, fellow deer hunters!