Easy Peasy Venison Stew Recipe

Name: Easy Peasy Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds venison, cut into cubes; salt and pepper to taste; 1 kiwi, peeled and sliced; 1 1/2 cups red wine; 1/4 cup all-purpose flour; extra-virgin olive oil; 2 cloves garlic, minced; 1 onion, cut into chunks; 1 sprig rosemary leaves, minced; 1 sprig thyme leaves, minced; balsamic vinegar; 1/2 cup beef stock; 5 potatoes, peeled and cubed; 1 carrots, cut into 1/2 inch pieces; 1 parsnips, cut into 1/2 inch pieces; 1 (8 ounce) package sliced fresh mushrooms

Servings: persons

2 pounds venison, cut into cubes
salt and pepper to taste
1 kiwi, peeled and sliced
1 1/2 cups red wine
1/4 cup all-purpose flour
extra-virgin olive oil
2 cloves garlic, minced
1 onion, cut into chunks
1 sprig rosemary leaves, minced
1 sprig thyme leaves, minced
balsamic vinegar
1/2 cup beef stock
5 potatoes, peeled and cubed
1 carrots, cut into 1/2 inch pieces
1 parsnips, cut into 1/2 inch pieces
1 (8 ounce) package sliced fresh mushrooms

1
Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight.
2
Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison, and place them with the red wine marinade. Squeeze as much marinade from the venison as you can.
3
Heat the olive oil in a large skillet or saucepan over medium-high heat. Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to a boil and cook for 5 minutes. Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed. Add water if needed to just cover the vegetables.
4
Cover the slow cooker, and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.

156

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds venison, cut into cubes, salt and pepper to taste, 1 kiwi, peeled and sliced, 1 1/2 cups red wine, and more.

Yes, Easy Peasy Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Peasy Venison Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions