Venison Stew

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 300 mins


2 1/2pounds venison, cut into 1 1/2-inch chunks
1cup all-purpose flour
1teaspoon salt
3/4teaspoon coarsely ground black pepper
1/2cup vegetable oil
2large yellow onions, peeled and diced
2large carrots, peeled and cut into 1-inch chunks
3cloves garlic, finely chopped
3whole bay leaves
1/2teaspoon dried thyme
1/4teaspoon ground allspice
12ounces hard apple cider or 1 1/2 cups apple cider
1tablespoon Worcestershire sauce
3cups reduced-sodium beef or chicken broth, divided
1pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1medium green or yellow bell pepper, cored and cut into 1-inch pieces
1medium red bell pepper, cored and cut into 1-inch pieces


  1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
  2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes.  Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole.
  3. Preheat oven to 325F.
  4. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.)  Bring to a simmer on top of the stove; cover the pot and place in oven.  Cook 2 to 3 hours, until meat is barely tender.
  5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked.

Recipe by Greg Patent.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 1
  • Fat 18g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 4.5g
  • Cholesterol 120mg
  • Sodium 430mg
  • Potassium 930mg
  • Carbohydrate 38g
  • Fiber 4g
  • Sugars 9g
  • Protein 38g
  • Trans Fat 0
  • Vitamin A 70%
  • Vitamin C 70%
  • Calcium 6%
  • Iron 40%