Description
Hearty Pioneer Woman venison stew delivers robust mountain flavors from slow-simmered wild game. Rustic ingredients meld together, creating a soul-warming dish that embodies wilderness comfort and rich culinary tradition you’ll savor with each comforting spoonful.
Ingredients
Scale
Protein:
- 2 lb (907 g) venison, cut into chunks
- 4 oz (113 g) tomato paste
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and diced
- 2 turnips, peeled and diced
- 5 lb (2.27 kg) russet potatoes, peeled
- 2 tablespoons fresh parsley, minced
Dairy, Seasonings, and Liquids:
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 stick (113 g) butter, softened
- 8 oz (227 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
- 4 cups (946 ml) low-sodium beef or venison stock (more if needed)
- Several dashes of Worcestershire sauce
- Salt and pepper, to taste
- ½ teaspoon sugar
- 1 teaspoon seasoned salt
Instructions
- Prepare the meat by generously seasoning venison with salt and freshly ground black pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat (around 375°F/190°C). Add butter, and once it melts, carefully brown the venison in multiple batches, approximately 2 minutes per side to develop a rich, caramelized exterior.
- Create an aromatic base by adding finely diced onions and minced garlic to the same pot. Sauté for 2 minutes, using a wooden spoon to scrape up the flavorful browned bits from the bottom. Incorporate tomato paste, stirring thoroughly, and cook for an additional 2 minutes to intensify the flavors.
- Construct the braising liquid by pouring in beef or game stock, stirring continuously to prevent scorching. Splash in Worcestershire sauce and sprinkle sugar, then gently return the seared venison to the pot. Reduce heat, cover, and allow the meat to simmer for 1.5 to 2 hours, transforming it into a tender, succulent centerpiece.
- Introduce root vegetables by adding diced carrots and turnips to the pot. Continue simmering, covered, for approximately 30 minutes until the vegetables reach a tender consistency. Adjust the liquid volume by adding extra stock if necessary to maintain desired sauce thickness.
- Finalize the dish by sprinkling freshly chopped parsley and carefully tasting to adjust seasoning. Serve piping hot atop creamy mashed potatoes, allowing the rich, robust sauce to cascade over the accompaniment.
- Prepare the mashed potatoes by boiling peeled potatoes in a large pot of salted water for 25-30 minutes until fork-tender. Drain thoroughly and return to the pot. Mash over low heat for 2-3 minutes to eliminate excess moisture. Incorporate cream cheese (4 ounces/113 grams), unsalted butter (4 tablespoons/57 grams), heavy cream (1/2 cup/120 milliliters), seasoned salt, additional salt, and freshly ground black pepper. Blend until smooth and creamy. Serve immediately or reheat in a buttered baking dish at 375°F (190°C), covered, until thoroughly warmed.
Notes
- Hunters know the secret to transforming tough venison into a mouthwatering masterpiece is patience and technique.
- Game meat demands respect through careful preparation, breaking down muscle fibers to unlock incredible tenderness.
- Selecting premium cuts from young deer ensures a milder flavor and more delicate texture for your stew.
- Worcestershire sauce acts like magic, adding depth and complexity that neutralizes any potential gamey undertones.
- Slow cooking transforms challenging meat into a melt-in-your-mouth delicacy that celebrates the rich flavors of wild game.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g