Red Wine Venison Stew

Venison stew, like many traditional stews, has roots in the early human practice of hunting wild game for sustenance. The term venison originally referred to the meat of any game animal but over time has come to specifically mean deer meat. Stews made from wild game, including venison, are some of the oldest forms of prepared food, dating back to ancient times when hunters used whatever ingredients they had at hand to create hearty, nourishing meals.

Venison was commonly eaten in medieval Europe, especially among the aristocracy who had access to hunting grounds. Hunters would often simmer the meat in a combination of herbs, root vegetables, and available seasonings. This basic preparation evolved over time into various forms of venison stew across different cultures.

Where Venison is Popular

• USA: Venison is highly regarded in the United States, especially in rural areas and among hunting communities. Many regions, particularly the Midwest, South, and Northeast, have strong traditions of deer hunting, and venison stew is a popular dish among hunters and their families. States like Michigan, Wisconsin, Pennsylvania, and Texas are known for their large deer populations and hunting culture.
• Europe: Venison remains popular in several European countries, where game meats are celebrated for their flavor and historical significance.
• United Kingdom: Venison is often used in traditional British dishes, particularly stews and pies. It is enjoyed for its rich flavor and lean meat.
• France: Venison features in classic French cuisine, where it is often slow-cooked with wine, herbs, and vegetables. The French have a long history of cooking with wild game.
• Germany: Venison is part of traditional German cooking, especially in regions where wild game hunting is still common. Dishes like Hirschgulasch (venison goulash) are popular.
• New Zealand: Venison is highly popular due to the country’s large deer farming industry. New Zealand exports a significant amount of venison worldwide, and locals enjoy the meat in various preparations, including stews.
• Scandinavia: In countries like Sweden and Norway, venison is a key part of traditional winter meals. Scandinavian stews made from venison are often seasoned with juniper berries and root vegetables, reflecting the flavors of the region.
• Southern Africa: Venison is widely eaten in countries like South Africa, where various species of antelope, such as kudu and springbok, provide meat similar to traditional venison. Stews and grilled preparations are popular.

Venison remains cherished for its lean, rich flavor and is often considered a healthier alternative to beef due to its lower fat content. It is a staple in regions where hunting is culturally significant or where deer farming is prevalent.

Delve into the world of rich, savory flavors and tender morsels of venison with my Red Wine Venison Stew. I have enhanced this classic recipe with the earthy notes of red wine, deepening the flavor of the tender venison and added potatoes and am using beef stock for even more depth.

Red Wine Venison Stew

Makes approx. 7 quarts or 14 pints

This hearty stew is the perfect comfort food, warming your soul on cold evenings and showcasing the remarkable fusion of wine and venison. The red wine in this recipe not only adds depth and richness to the stew but also helps tenderize the venison meat. Garnish with freshly chopped parsley and serve the venison stew hot. It pairs beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

• 2 pounds venison stew meat, cubed (6 cups)
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 1 large onion, chopped (1 ½ cups)
• 4 celery stalks, diced (1 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 2 cups red wine (Merlot or Cabernet Sauvignon works well)
• 6 carrots, peeled and coarsely copped (3 cups)
• 3 medium potatoes, cubed (3 cups)
• 2 cups button mushrooms
• 2 cups pearl onions (peeled) or small whole onions
• 3 Roma tomatoes, diced (1 cup)
• 8 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. After cubing the venison, dash each side with salt and pepper. In a large stockpot, heat 1 tablespoon of oil over medium-high heat. Working in batches, add the cubed venison and additional oil as necessary and sear the cubes for 20 seconds on each side. Do not overcrowd the stockpot with venison which will prevent it from searing. Remove the venison from the pot and set it aside.
2. In the same pot, add the chopped onion, celery, and garlic. Sauté until the onion becomes translucent. Slowly add the wine and deglaze the pan, scraping all the bits off the bottom of the stockpot. Return the seared venison to the stockpot. Bring to a gentle boil for 5 minutes, leaving the meat undisturbed.
3. Add the carrots, potatoes, mushroom, onions, tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
4. Using a funnel, ladle the beef stew into jars leaving a generous 1 ¼ inch headspace. Wipe the jar rims with a washcloth dipped in vinegar then add lids and rings, and hand tighten rings and stop as soon as you feel resistance. Do not over tighten.
5. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Quarts process for 90 minutes and pints process for 75 minutes. Be sure to let jars cool in the canner for 10 minutes after removing the lid. After they have rested, remove your hot jars to a cutting board with a dishtowel and allow them to cool for upwards of 8 hours.

Enjoy the robust flavors of this hearty dish, which is perfect for a cozy dinner, especially during the colder months.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com