Recipes
Venison Stew with Root Vegetables
This hearty stew combines tender venison with root vegetables, creating a warming dish that reflects the simplicity and abundance of the region’s agricultural and hunting heritage.
Venison, a staple in the culinary traditions of the Midwest and Great Plains, is known for its rich and earthy flavor. This hearty stew combines tender venison with root vegetables, creating a warming dish that reflects the simplicity and abundance of the region’s agricultural and hunting heritage.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients
- 1 lb venison (whitetail deer), cubed
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, diced (garden or locally grown)
- 2 carrots, diced (garden or locally grown)
- 2 parsnips, diced (garden or locally grown)
- 1 cup diced potatoes (garden or locally grown)
- 4 cups beef or game stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme (garden or locally grown)
- 1 bay leaf
- 1/2 tsp smoked paprika
Instructions
- Season venison cubes with salt and pepper. Heat olive oil in a large pot over medium heat and sear the venison until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, parsnips, and potatoes until lightly browned.
- Add stock, tomato paste, thyme, bay leaf, and smoked paprika. Stir to combine.
- Return venison to the pot and bring to a boil. Reduce heat, cover, and simmer for 1.5-2 hours, or until the meat is tender and the flavors are well combined.
- Remove bay leaf and adjust seasoning as needed. Serve hot with crusty bread.