Venison Recipes

Discover the finest venison recipes showcasing the robust, full-bodied flavor of this low-fat game meat. From stews and chili to roasts and pan-seared tenderloin, these easy recipes are perfect for cold winter nights, holiday meals, and wild game lovers!

Prep Time 30 mins

Cook Time 150 mins

Total Time 3 hrs

Cooking Method: Boiling, Roasting

Cuisine: American

Courses: Dinner, Soup

Difficulty: Beginner

Servings: 8

Calories: 396 kcal

Best Season: Suitable throughout the year

Description

Discover the finest venison recipes showcasing the robust, full-bodied flavor of this low-fat game meat. From stews and chili to roasts and pan-seared tenderloin, these easy recipes are perfect for cold winter nights, holiday meals, and wild game lovers!

Ingredients

3 pound Venison Roast (Cut into 1½ -inch cubes)
Salt and Freshly Ground Black Pepper
3 tbsp Olive oil (Divided)
2 Onions (Diced)
2 Celery Ribs (Finely Chopped)
2 Cloves Garlic (Minced)
3 tbsp All-purpose flour
1 tbsp Tomato paste
1 cup Dry Red Wine (or Chicken broth)
2 cups Chicken Broth
5 Sprigs Fresh Thyme (or 1 teaspoon dried)
2 Bay Leaves
1 1/2 pound Potatoes (Scrubbed and Quartered)
4 Carrots (Peeled and Sliced)
1 cup Frozen Peas

Instructions

1
Pat venison pieces dry with paper towels and season with salt and pepper. In a Dutch oven or large stockpot, heat 1 tablespoon of olive oil over medium-high heat until just smoking. Add half the meat and cook in a single layer without moving until browned on one side, about 5 minutes.
2
Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of olive oil and repeat with the remaining venison. Transfer to the bowl.
3
Heat the last tablespoon of olive oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
4
Stir in flour and cook until lightly browned, about 2 minutes. To the pot, add tomato paste, red wine, chicken broth, thyme, bay leaves, and browned venison with accumulated juices, scraping up any browned bits on the bottom of the pan. Bring to a simmer, cover, and cook for 1 hour.
5
Stir in potatoes and carrots. Return to a simmer, cover, and cook 1 hour longer, until venison is tender. Remove bay leaves and any thyme stems. Off the heat, stir in peas and cover for 5 minutes. Season to taste with salt and pepper.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 396kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Cholesterol 146mg49%
Sodium 350mg15%
Potassium 1124mg33%
Total Carbohydrate 27g9%
Dietary Fiber 5g20%
Sugars 5g
Protein 43g86%

Vitamin A 5304 IU
Vitamin C 30 mg
Calcium 48 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Venison: This meat from deer is smoother and firmer than beef with an earthy flavor, often with hints of the acorns, savory plants, and herbs that the deer enjoyed during its life (if it was wild). If you are concerned about the gamey taste of venison, you can mellow that flavor by soaking the venison in milk, in your refrigerator, for 2 days. The process tenderizes the meat, too. No venison? Substitute beef stew meat, and nothing in the recipe has to change.
Red wine: My favorite wines for stews, pot roast, and beef bourguignon are Côtes du Rhône or Pinot Noir. Or, you can substitute more chicken broth.
Thyme: Fresh rosemary (instead of or in addition to) would be excellent in this stew, too. The bay leaf is essential.
Yield: This venison stew recipe makes about 12 cups (2.84 l) of stew, enough for 8 hearty servings, 1 ½ cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Venison stew tastes even better the second day, so consider making it a day or 2 in advance.
Freezer: Freezing potatoes makes them soft and grainy, so if you want to freeze the stew, consider omitting them. Add it when reheating the stew, or consider serving it over mashed potatoes instead. To freeze the stew, cool it completely, then pack it in freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Read it online: https://therecipenook.com/recipe/venison-recipes/