Plains Tribes Venision & Wild Rice Stew

This venison and wild rice stew draws from Plains Tribes culinary traditions, using just six ingredients and patience. Venison shoulder gets simmered low and slow for about 3 hours until the tough, collagen-rich cut breaks down into tender, pull-apart pieces.

The cooking liquid starts as plain water with onions, and by the time the meat is done, it’s transformed into a rich, deeply flavored broth without any added stock or bouillon. That’s the beauty of a long simmer with venison shoulder. The bones and connective tissue do all the work.

The wild rice goes in during the last 40 minutes and cooks directly in the stew, absorbing all that meaty, oniony broth as it opens up. By the time it’s done, most of the liquid is absorbed and you’re left with something thick and stew-like rather than soupy.

Kitchen Tips

• Cut the venison into even 2-inch pieces so they cook at the same rate. Uneven chunks mean some pieces will be tough while others fall apart.
• Keep the simmer gentle. A hard boil will tighten the venison and make it chewy instead of tender.
• Wash the wild rice well before adding it. Wild rice can carry grit and debris that you don’t want in the finished stew.
• The stew thickens considerably as it cools. When reheating, add a splash of water to loosen it back up.

Variations

• Add diced root vegetables like turnips or parsnips alongside the wild rice for a heartier bowl.
• Stir in a handful of dried juniper berries with the salt and pepper for a more traditional flavor.
• Substitute elk or bison if venison isn’t available.