Creamy Venison Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the venison meat on all sides.
• STEP 2.Add onions, carrots, celery, and garlic to the pot and sauté until vegetables are tender.
• STEP 3.Stir in flour and cook for a minute to coat the vegetables.
• STEP 4.Pour in beef broth and red wine, and bring to a simmer.
• STEP 5.Add thyme, bay leaves, and Worcestershire sauce to the pot.
• STEP 6.Cover the pot and let the stew simmer on low heat for 2-3 hours, or until the venison is tender.
• STEP 7.In a separate saucepan, melt butter and whisk in flour to make a roux.
• STEP 8.Gradually whisk in heavy cream until the mixture thickens.
• STEP 9.Pour the cream mixture into the stew and stir well to combine.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Simmer for an additional 10 minutes to allow the flavors to meld together.
• STEP 12.Serve the creamy venison stew hot, garnished with fresh parsley.

Cooking Tips

• Marinating the venison in red wine overnight can help tenderize the meat and enhance the flavor.
• If you prefer a thicker stew, you can add more flour to the roux or simmer the stew uncovered for a longer period of time.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the creamy venison stew hot, garnished with fresh parsley.
• This stew pairs well with crusty bread or mashed potatoes.
• Leftover stew can be reheated on the stovetop or in the microwave.