Venison Stew with Root Vegetables

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

  1. 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.
  2. In the same pot, sauté onion, carrots, parsnips, and potatoes until lightly browned.
  3. Add stock, tomato paste, thyme, bay leaf, and smoked paprika. Stir to combine.
  4. 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.
  5. Remove bay leaf and adjust seasoning as needed. Serve hot with crusty bread.
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