Favorite Venison Barley Stew

Hunting season’s reward. This venison stew puts deer meat to its best use: a hearty, vegetable-loaded bowl where pearl barley adds chew, the gravy mix thickens the broth, and the long simmer melts the lean meat into tender chunks.

Venison is leaner than beef, which means it dries out faster if you skimp on the sear or rush the simmer. Brown the cubes hard on all sides first to lock in moisture and build the fond at the bottom of the pot. That brown crust is where the flavor lives.

The combo of beef soup base and brown gravy mix is the working person’s stock. Together they deliver the depth of a homemade beef broth in a fraction of the time. Pearl barley absorbs the broth as it cooks and tenderizes into pillowy grains that thicken the stew naturally.

Frozen vegetables go in at the very end, just to heat through. Adding them earlier turns peas and corn to mush.

Serve with crusty hard rolls or a chunk of cornbread to soak up every drop of broth.

Pro Tips

• Trim every bit of silver skin and fat from the venison. The white tissue is what gives gamey meat its strong flavor.
• If the venison still tastes too wild for your crowd, soak the cubes in milk for an hour before searing. The milk pulls out the gamey edge.
• Add a splash of red wine or balsamic vinegar with the water for extra depth.
• This stew is better the next day. The barley swells, the broth thickens, and the flavors meld overnight.

Variations

• Swap venison for elk, moose, or bison cubes with no other changes.
• Add a tablespoon of tomato paste with the broth for a redder, slightly sweeter version.
• Stir in a handful of mushrooms with the celery for an earthier, more umami profile.