Get Ready for Soup Season: Savory Venison Stew Recipe

Soup season is right around the corner, and there's no better time to start preparing! Imagine pulling perfectly vacuum-sealed venison from your freezer, ready to be transformed into a savory, comforting meal. Whether you're planning ahead or just craving a cozy dinner, this venison stew recipe is your go-to. Don't have venison on hand? No worries—beef is an excellent substitute. With Avid Armor, your ingredients stay fresh longer, so you can always be ready to whip up something delicious. Let's dive into this step-by-step guide to creating a mouthwatering venison stew that's perfect for those chilly evenings.

Ingredients

• 1 pound venison shoulder meat, cubed into 1” pieces (beef shoulder can be used as a substitute)
• 1 cup all-purpose flour
• Olive or avocado oil
• 1 yellow onion, rough chopped
• 5 cloves garlic, minced
• 4 large carrots, rough chopped
• 3 celery ribs, rough chopped
• 3-4 potatoes, rough cut
• 2 rosemary sprigs, leaves only, minced
• 2 thyme sprigs, leaves only, minced
• 3 oz tomato paste
• 2 cups red wine
• 4 cups venison or beef broth
• 2 tsp cracked pepper
• 1 tsp sea salt

Instructions

Step 1: Prepare the Venison

Start by cutting your venison shoulder meat into 1-inch cubes. Pat the pieces dry with a paper towel, as this helps them brown better. Toss the venison cubes in a bowl with the flour, ensuring each piece is evenly coated. This step not only adds a nice crust to the venison but also helps thicken the stew later.

Step 2: Brown the Venison

In a large pot or Dutch oven, heat a generous amount of olive or avocado oil over medium-high heat. Once the oil is hot, add the venison cubes in batches. Avoid overcrowding the pot, as this will steam the meat instead of browning it. Brown the venison on all sides, which should take about 5-7 minutes per batch. Transfer the browned venison to a plate and set aside.

Step 3: Sauté the Aromatics

In the same pot, add the rough-chopped yellow onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. This step builds the flavor base for your stew, so take your time to let the onions caramelize slightly.

Step 4: Deglaze the Pot

Pour in the red wine to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits. These bits are packed with flavor! Let the wine simmer for a few minutes until it reduces by half. If you prefer not to use wine, you can deglaze with a bit of venison or beef broth instead.

Step 5: Combine Ingredients

Return the browned venison to the pot, along with any juices that have accumulated on the plate. Add the venison or beef broth, rough-chopped carrots, rough-cut potatoes, rough-chopped celery, minced rosemary leaves, minced thyme leaves, and tomato paste. Stir well to combine all the ingredients.

Step 6: Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the venison is tender and the vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Step 7: Final Touches

About 10 minutes before serving, season the stew with cracked pepper and sea salt to taste. If the stew is too thick, you can add a bit more broth or water to reach your desired consistency. Remove any herb sprigs before serving.

Step 8: Serve and Enjoy

Ladle the venison stew into bowls and serve hot. This savory stew pairs perfectly with crusty bread or over a bed of mashed potatoes. Enjoy the fruits of your labor, knowing that your vacuum-sealed venison has made this delicious meal possible!

With Avid Armor, you can easily prepare and store your ingredients ahead of time, ensuring that you're always ready to embrace soup season with open arms. Happy cooking!