Classic French Venison Stew
A hearty and satisfying venison stew, featuring tender meat and vegetables, achieves deep, savory flavors from a wine and stock base.
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Instructions
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Combine 2 pounds cubed venison, 1 cup chopped onion, 3 sliced carrots, 1/4 cup chopped celery, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons dried parsley, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried crushed rosemary in a baking dish. Pour a mixture of 1 cup dry red wine and 3/4 cup beef stock over them. Cover and marinate in the refrigerator for 8 hours or overnight.
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Remove the venison and vegetables from the marinade, reserving the liquid.
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Cook 5 slices chopped bacon in a large Dutch oven over medium heat until crisp. Remove bacon to drain, reserving the drippings.
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Pat the venison dry, toss with 2 tablespoons all-purpose flour, and brown in batches in the bacon drippings over medium-high heat, adding vegetable oil if necessary. Return all venison to the pot.
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Stir 1 teaspoon tomato paste into the venison and cook for 1 minute.
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Add 1 1/2 cups sliced mushrooms, the marinated vegetables, crisped bacon, and the reserved marinade to the pot.
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Cover and cook over low heat for 45 minutes to 1 hour, until the venison and vegetables are tender and the sauce thickens. Serve warm.