Description
Hearty Pioneer Woman Venison Stew blends rustic flavors from rural kitchens with tender meat slow-cooked in rich broth. Comfort and wilderness merge in this satisfying one-pot meal that warms both body and soul.
Ingredients
Scale
- 2 lb (907 g) venison, cut into chunks
- 4 oz (113 g) tomato paste
- 3 tbsps olive oil
- 1 tbsp 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)
- 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 tbsps fresh parsley, minced
- Several dashes of Worcestershire sauce
- Salt and pepper, to taste
- ½ tsp sugar
- 1 tsp seasoned salt
Instructions
- Meat Preparation: Season venison liberally with salt and black pepper. Heat olive oil in a heavy-bottomed pot at medium-high temperature. Melt butter and brown venison in batches, creating a caramelized exterior for approximately 2 minutes per side.
- Flavor Foundation: Add diced onions and minced garlic to the pot, sautéing while scraping browned bits. Incorporate tomato paste, stirring thoroughly and cooking to intensify flavors.
- Braising Process: Pour beef or game stock into the pot, stirring continuously. Add Worcestershire sauce and sugar, then return seared venison. Reduce heat, cover, and simmer for 1.5 to 2 hours until meat becomes extraordinarily tender.
- Vegetable Integration: Fold in diced carrots and turnips. Continue simmering covered for 30 minutes, ensuring vegetables reach perfect tenderness. Adjust liquid volume with additional stock if needed.
- Finishing Touches: Sprinkle freshly chopped parsley and taste for final seasoning adjustments. Plate over creamy mashed potatoes, allowing rich sauce to cascade generously.
- Potato Preparation: Boil peeled potatoes in salted water until fork-tender. Drain and return to pot. Mash over low heat to eliminate moisture. Blend in cream cheese, unsalted butter, heavy cream, seasoned salt, additional salt, and black pepper until luxuriously smooth. Serve immediately or reheat at 375°F (190°C) when needed.
Notes
- Select Premium Meat: Choose high-quality, lean venison with minimal connective tissue for the most tender and flavorful stew.
- Batch Brown Technique: Brown meat in small batches to prevent overcrowding, ensuring a deep caramelized exterior and maximum flavor development.
- Simmer Slowly: Low and slow cooking breaks down tough muscle fibers, transforming venison into melt-in-your-mouth tender meat that’s incredibly rich and succulent.
- Moisture Management: Monitor liquid levels during cooking to prevent drying out, adding extra stock as needed to maintain a luxurious, silky sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg