Missouri Venison Stew
Missouri Venison Stew is a hearty, flavorful dish featuring tender venison slow-cooked with aromatic herbs, vegetables, and red wine, creating a rich and savory meal. Perfect for cold evenings or special gatherings, it combines rustic charm with robust flavors that appeal to meat lovers and stew enthusiasts alike.
Ingredients
Instructions
- Remove sinews and bones from venison; cut meat into bite-size pieces and roll in flour.
- Brown the floured venison in hot bacon fat in a deep kettle.
- Add hot water, red wine, herbs, sliced onions, salt, and pepper to the kettle.
- Cover the pot and bring to a boil.
- Lower the heat and simmer for 2 hours.
- Add carrots and potatoes to the stew.
- Cover and simmer for an additional hour, adding more hot water if needed.
- When the meat is tender and vegetables are done, serve hot.
Tips & Substitutions
For a deeper flavor, consider marinating the venison in the red wine overnight before cooking. If you don't have venison, beef or lamb can be a great substitute. You can also experiment with adding other herbs like rosemary or bay leaves for extra depth. Ensure to brown the meat well for a rich base flavor, as it significantly enhances the overall taste of the stew.
Serving Suggestions
Serve this hearty venison stew with crusty bread or over a bed of rice to soak up the rich broth. A side of roasted vegetables or a simple green salad complements the dish well. This stew pairs beautifully with Roasted Spiced Turkey Breast for a festive meal or a family gathering, making it versatile for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over low heat, adding a splash of water or broth if it has thickened. This will help preserve the flavors and moisture, ensuring a delicious meal when served again.
Nutrition & Diet Analysis (per serving)
Each serving of Missouri Venison Stew contains roughly 298 calories, with 9g protein, 43g carbohydrates, and 11g fat. It is an excellent source of iron (54% of the Daily Value), vitamin C (42% of the Daily Value), and potassium (41% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1238mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen venison for this recipe?
Yes, you can use frozen venison, but make sure to fully thaw it in the refrigerator before cooking. This ensures even cooking and better texture. It's best to marinate it once thawed for added flavor.
What can I do if the stew is too thick?
If your stew turns out too thick, simply add a bit of hot water or broth gradually, stirring until you reach the desired consistency. Be cautious not to add too much at once, as it's easier to thin it out than to thicken it.
How do I know when the venison is cooked properly?
The venison is properly cooked when it's fork-tender and the internal temperature reaches at least 160°F (71°C). If it’s tough, it may need to simmer longer to break down the connective tissues for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).