Best Venison Stew Recipe

Venison Daube

This is a fabulous one pot dish for entertaining as well as a good hearty family meal. A homemade meal and for anyone needing to cut down on their fat intake deer meat is the one for you. There are lots of delicious vegetables and included is a recipe for complimentary forcemeat dumplings to go with your meat stew, so tasty and comforting!

It is a game meat of course and deer meat has a slightly stronger taste than beef although in my opinion, very like beef.

This is the best warming venison stew which is called venison daube in France.

It is a tasty and healthy dish due to venison being lower in fat than beef.

So depending on what cut of meat you buy, if for instance you choose a venison steak, you will need to add a little butter or oil to the pan as the meat is very low in fat and will stick to the pan.

For this recipe you will need casserole or stewing venison cut in thick meaty chunks.

Serve your venison stew with mashed potatoes and your favorite seasonal vegetables.

What To Serve With This Dish

Serve with mashed potatoes: Garlic Mashed Potatoes or Aligot (mashed potatoes with cheese)

Vegetables of your choice: Parsnips or Easy & Quick Vegetable Bake

Try These Delicious Recipes

• Roast Venison Recipe
• Crockpot Beef Stew With Gravy
• Garlic Mashed Potatoes
• Beef Bourguignon Slow Cooker
• So Good Mussel Soup Recipe

📖 Recipe

Best Venison Stew

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• Author: Judith Coates
• Total Time: 2-3 hours + 20 minutes
• Yield: 4-6 1x

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Description

This is a fabulous one pot Venison Stew for entertaining as well as a good hearty family meal, with lots of vegetables and easy tasty dumplings!

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Ingredients

Units USM Scale 1x2x3x

• 2 pound venison cubed
• 2 tablespoons oil, vegetable or olive oil
• 4 celery sticks, roughly sliced
• 2 onions, thickly sliced
• 3 carrots, roughly sliced
• 3 tablespoons flour
• 2 cups red wine
• 1 cup/1/2 pint chicken or vegetable stock
• Salt and black pepper
• (Optionally add 2 potatoes roughly chopped and add ½ cup more stock)

Additional Forcemeat Dumplings, optional, but so tasty!

• 1 ounce butter
• 4 ounce lardons
• 1 small onion finely chopped
• 4 ounce fresh white breadcrumbs
• ¼ teaspoon dried thyme
• 1 egg slightly beaten

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Instructions

1. Heat the oil in a large heavy-bottomed casserole pan and fry the venison until browned. Do this in small batches otherwise, it will not brown easily. Remove from the pan.
2. Add the sliced celery, carrots, and onions and fry until lightly browned.
3. Stir in the flour and mix well.
4. Add the red wine, stock, salt and black pepper.
5. Bring the contents to a boil.
6. Place the venison back into the pan and cover with a tight-fitting lid.
7. Place in a preheated oven for about 2–3 hours or until the meat is tender.

How To Make The Dumplings

1. Grill or fry the lardons (bacon chunks) until crisp, remove the rinds if there are any, and chop lardons into small pieces.
2. Melt 1oz butter in a pan and fry the chopped onion until soft.
3. Stir in the breadcrumbs along with the bacon, thyme, salt, and black pepper.
4. Add the beaten egg and mix until it forms a ball.
5. Divide into 4–6 balls.
6. Place these in the casserole for the last 30 minutes of cooking time and cover with the lid.

Notes

What To Serve With This Dish

Serve with mashed potatoes: Garlic Mashed Potatoes or Aligot (mashed potatoes with cheese)

Vegetables of your choice: Parsnips or Easy & Quick Vegetable Bake

• Prep Time: 20 minutes
• Cook Time: 2-3 hours
• Category: one pot meals
• Method: stove top/oven
• Cuisine: French