Grandpa's Venison Stew

Hunting season stew, the way Grandpa made it. Lean cubed venison browned hard in oil to build flavor, then simmered with a garden’s worth of root vegetables until everything turns spoon-tender. No wine, no fancy stock, just water and bay leaves coaxing the deer meat into something rich.

Browning is the only step you can’t shortcut. Venison is lean and dry by nature, so getting a hard sear on the cubes before liquid hits the pot adds the depth that fat would normally provide. Drain off the oil after, you don’t want it greasy.

Forty-five minutes to an hour at a gentle simmer is the sweet spot. Push longer and the corn and peas overcook into mush. A cornstarch slurry whisked in at the end thickens the broth to a proper gravy that clings to the potatoes without pasty starch flavor.

Kitchen Tips

• Pat venison dry with paper towels before searing. Wet meat steams instead of browning.
• Add the slurry off the boil and stir constantly, or it clumps.
• Fish out the bay leaves before serving. They’re sharp and not pleasant to chew.
• Stew tastes even better the next day after the flavors meld overnight.

Variations

• Use beef stock instead of water for a deeper base if you’ve got it.
• Add a splash of red wine after browning the meat for woodsy depth.
• Stir in a tablespoon of tomato paste with the vegetables for a richer color and slight sweetness.