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Red Wine Venison Stew
Delve into the world of rich, savory flavors and tender morsels of venison with our 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Diane, The Canning Diva®