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Recipe: Venison Stew

Red wine, bay, juniper, and sweet butternut squash are the perfect complements to venison in this rich, flavorful stew. Serve it with spatzle or noodles to soak up every bit of the savory sauce.

Ingredients

Serves
6-8
  • 1 1/2 ounces Glace de Gibier Gold® dissolved in 4 cups hot water
  • 1 cup dry red wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 bay leaves, crumbled
  • 6 juniper berries, crushed
  • 2 teaspoons dried thyme
  • 2 teaspoons coarsely ground black pepper, plus additional as needed
  • 3 pounds boneless venison shoulder, trimmed and cut into 1 1/2-inch pieces
  • 6 ounces thick-sliced bacon, diced
  • Salt
  • 1/4 cup all-purpose flour
  • Canola oil, as needed
  • 2 large onions, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 butternut squash (about 2 1/2 pounds), peeled, seeded, and diced
or 2 1/2 pounds Yukon gold potatoes, peeled and diced
or a combination of the two
  • 2 tablespoons tomato paste
  • 1 /4 cup chopped fresh parsley

Methods/steps

  1. In a large bowl, stir together the diluted Glace de Gibier Gold®, red wine, vinegar, olive oil, garlic, bay leaves, juniper berries, thyme, and 2 teaspoons black pepper.  Add the venison, stir again, and cover the bowl.  Marinate the venison in the refrigerator for at least 2 and up to 8 hours.
  2. Remove the venison from the marinade and transfer it to a paper-towel-lined baking sheet to drain.  Strain and reserve the marinade.
  3. Preheat the oven to 350 degrees.  In a large Dutch oven, cook the bacon over medium heat until it has browned and the fat is rendered. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pan.
  4. Pat the venison pieces dry, season them with salt and pepper, and dredge them in the flour.  Working in batches, brown the venison in the bacon fat over medium-high heat, adding canola oil if necessary to supplement the bacon fat.  Set the venison aside after browning it.
  5. Add the onion, carrots, and celery to the pan and sauté them, adding more canola oil if necessary, until the vegetables have softened, 5-7 minutes.
  6. Stir in the reserved marinade, bacon, and venison along with the butternut squash and tomato paste.  Bring the mixture to a simmer, stirring well to blend.  Cover the pot and transfer it to the oven.  Bake 1 to 1 1/2 hours, until the venison is tender.
  7. Season to taste with salt and pepper and serve garnished with the chopped parsley.

Additional Tips

Wine Pairing: Shiraz/Syrah, Chianti, or Rioja.

Product tags
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Classic French Stocks and Sauces