This classic venison stew transforms lean game meat into a tender, flavorful centerpiece for any dinner table. The rich broth is built by browning the venison and simmering it with robust aromatics like onions, bay leaves, salt, and pepper. Hearty potatoes, sweet carrots, crisp green beans, peas, and corn add texture and natural sweetness, balancing the earthy notes of the meat. Thickened with a simple cornstarch slurry, the sauce coats every bite perfectly. Ideal for cold evenings or family gatherings, this dish offers a satisfying, home-style comfort that feels both traditional and nourishing. It is a reliable recipe that showcases the best of root vegetables and slow-cooked game.
Venison Stew From Fred Goslin
Description
This classic venison stew transforms lean game meat into a tender, flavorful centerpiece for any dinner table. The rich broth is built by browning the venison and simmering it with robust aromatics like onions, bay leaves, salt, and pepper. Hearty potatoes, sweet carrots, crisp green beans, peas, and corn add texture and natural sweetness, balancing the earthy notes of the meat. Thickened with a simple cornstarch slurry, the sauce coats every bite perfectly. Ideal for cold evenings or family gatherings, this dish offers a satisfying, home-style comfort that feels both traditional and nourishing. It is a reliable recipe that showcases the best of root vegetables and slow-cooked game.Ingredients
Directions
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Heat oil in a large stock pot over medium-high heat.
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Add cubed venison and brown on all sides.
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Drain excess fat from the pot if necessary.
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Add 6 cups of water, chopped onions, potatoes, carrots, green beans, peas, corn, salt, pepper, and bay leaves.
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Bring the mixture to a boil, then reduce heat to medium-low.
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Cover and simmer for 45 minutes to 1 hour, or until the meat and vegetables are tender.
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In a small bowl, whisk together cornstarch and 1 cup of cold water until smooth.
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Stir the cornstarch slurry into the simmering stew.
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Continue stirring constantly until the stew thickens.
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Remove and discard the bay leaves.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 702.5kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 3.0g15%
- Cholesterol 93.1mg32%
- Sodium 5039.0mg210%
- Total Carbohydrate 103.5g35%
- Dietary Fiber 25.3g102%
- Sugars 14.9g
- Protein 47.8g96%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew can also be frozen for up to 3 months.
Substitutions: You can substitute venison with beef chuck or pork shoulder. Frozen mixed vegetables can replace fresh or canned vegetables if needed.
Tips: For a richer flavor, consider using beef broth instead of water. Ensure the cornstarch mixture is well-whisked to prevent lumps when adding to the hot stew.
