Venison Stew with Root Vegetables

A good venison stew is cold-weather perfection. The shoulder and neck meat that most people grind into burger is actually ideal for braising — the long, slow cook breaks down the connective tissue and turns tough cuts into fork-tender chunks. Pair it with root vegetables and a rich, thick gravy, and you've got a meal that warms you from the inside out.

Ingredients

• 2 lbs venison stew meat (shoulder, neck, or shank), cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into thick rounds
• 2 parsnips, peeled and cubed
• 3 medium Yukon Gold potatoes, cubed
• 1 cup red wine
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh parsley for garnish

Instructions

• Toss the venison cubes with flour, salt, and pepper in a bowl until evenly coated.
• Heat olive oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. Brown the venison in batches — don't crowd the pot. Sear each batch for 3 to 4 minutes until deep brown on all sides. Remove and set aside.
• Add the remaining butter to the pot. Add the onion and cook for 4 minutes until softened. Add the garlic and tomato paste, stirring for 1 minute.
• Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze. Let the wine simmer for 2 minutes.
• Return the browned venison to the pot. Add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours.
• Add the carrots, parsnips, and potatoes. Cover and continue simmering for 45 minutes to 1 hour until the vegetables are tender and the meat falls apart.
• Remove the bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.

Tips

Brown the meat properly. This step creates the flavor base for the entire stew. Pat the cubes dry, don't crowd the pot, and let them sit without moving until they develop a deep brown crust.

Use shoulder or neck meat. These tougher cuts have more connective tissue, which melts during braising and creates a richer, thicker gravy. Backstrap would dry out here.

This stew is better the next day. The flavors meld overnight in the fridge. Reheat slowly on the stove.