Venison Stew #3

A rib-sticking stew for cold weather and a freezer full of game. Cubes of venison are browned and slow-simmered until fork-tender, with carrots and potatoes joining toward the end.

Browning the meat first is the step that builds flavor. That deep, caramelized crust is what gives the broth its rich, savory backbone, so take the time to get good color before the liquid goes in.

The seasoning is built to suit venison. A teaspoon of sugar and a hit of Worcestershire round out and gently tame the meat’s gamey edge, while paprika, bay, and a dash of allspice add warm, aromatic depth.

Adding the carrots and potatoes only in the last 30 to 45 minutes is intentional; it keeps them tender but intact instead of dissolving into mush during the long simmer the meat needs.

Serve it in deep bowls with crusty bread. It tastes even better the next day, once the flavors have settled.

Pro Tips

• Brown the meat in batches for a good crust; crowding the pan steams it and dulls the flavor.
• Add the potatoes and carrots near the end so they cook through without falling apart.
• The sugar and Worcestershire help tame venison’s gamey edge; beef stew meat works too if you don’t have game.

Variations

• Swap the water for beef or game stock, or add a splash of red wine, for a deeper broth.
• Stir in mushrooms, parsnips, or pearl onions with the root vegetables.
• Thicken the broth at the end with a flour or cornstarch slurry for a richer gravy.