Rustic Woodland Venison Stew

Certainly! Below is a detailed recipe for Rustic Woodland Venison Stew, which celebrates the rich, earthy flavors of game meat combined with seasonal vegetables and aromatic herbs. This dish is perfect for a cozy autumn or winter meal.

Rustic Woodland Venison Stew Recipe

Ingredients:

• For the Marinade:

  • 2 lbs venison, trimmed and cut into 1-2 inch cubes
  • 1 cup red wine (preferably a good quality, full-bodied wine)
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste

• For the Stew:

  • 3 tablespoons olive oil
  • 2 large onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 large carrots, peeled and chopped into bite-sized pieces
  • 2 celery stalks, chopped
  • 2 parsnips, peeled and chopped (optional)
  • 2 cups mushrooms, quartered (wild mushrooms like chanterelles work well)
  • 2 tablespoons tomato paste
  • 4 cups beef broth or stock
  • 1 cup of the reserved marinade
  • 2 tablespoons flour (optional, for thickening)
  • 2-3 medium potatoes, peeled and diced
  • 1 cup pearl onions, peeled
  • 1 cup fresh or frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Additional salt and pepper to taste

Instructions:

1. Marinating the Venison:

   • In a large bowl, combine the red wine, minced garlic, fresh thyme, rosemary, bay leaf, salt, and pepper.
   • Add the venison cubes to the marinade, making sure they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Preparing the Stew:

   • Remove the venison from the marinade, reserving 1 cup of the marinade liquid. Pat the venison dry with paper towels.
   • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the venison in batches, searing on all sides until browned. Transfer the browned venison to a plate and set aside.

3. Sautéing Vegetables:

   • In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions and garlic for about 5 minutes until softened and fragrant.
   • Add the carrots, celery, and parsnips, cooking for another 5-7 minutes until they start to soften.

4. Adding Mushrooms and Tomato Paste:

   • Stir in the mushrooms and cook for an additional 5 minutes.
   • Add the tomato paste and cook for another minute, stirring to coat the vegetables.

5. Bringing It All Together:

   • Return the browned venison to the pot. Sprinkle the flour over the mixture and stir to combine, if you are using flour for thickening.
   • Pour in the beef broth and the reserved 1 cup of marinade. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours, or until the venison is tender.

6. Finishing Touches:

   • About 30 minutes before the stew is done, add the diced potatoes and pearl onions to the pot. Continue to simmer until the potatoes are fork-tender.
   • Stir in the peas and chopped parsley in the last 5 minutes of cooking. Adjust the seasoning with salt and pepper to taste.

7. Serving:

   • Serve the Rustic Woodland Venison Stew hot, garnished with additional fresh parsley if desired. It pairs well with crusty bread or over a bed of mashed potatoes.

Tips:

• If you prefer a thicker stew, you can also mash some of the potatoes in the pot to release their starches.
• This stew can be made a day ahead; the flavors often improve after they have had time to meld together.

Enjoy this hearty and flavorful Rustic Woodland Venison Stew as a comfort meal that brings the essence of the forest to your table!