Italian Venison Stew is a hearty combination of venison meat, vegetables, and mushrooms. This thick stew is great served with bread or over-baked potatoes.
The second time we made this particular stew, we were filming a cooking segment for an outdoor TV show. We had just purchased new pans for the event and nearly had disastrous results when we discovered one pan was almost too small for the ingredients.
All went well and once the stew cooked down, filled the pan just right. Once the show aired, we received emails from around the country, praising this recipe.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.
Italian Venison Stew Recipe
- 2 pounds venison cubed
- 1/2 cup flour
- 3 tablespoons olive oil
- 1 cup onions chopped
- 4 cloves garlic chopped
- 2 tablespoons Italian seasoning
- 2 teaspoons salt
- 1 tablespoon sugar
- 3 cups beef broth
- 2 cups red wine
- 1 cup carrots sliced
- 1 cup pearl onions
- 1 can diced tomatoes
- 2 cups sliced mushrooms
- Dredge the venison in the flour, coating all the sides; set aside.
- In a large stew pot, heat the olive oil over medium-high heat.
- Add the chopped onions and garlic. Sauté for 2 to 3 minutes.
- Add the floured venison and brown for 5 to 7 minutes.
- Add the Italian seasoning, salt, and sugar and stir gently.
- Slowly add the beef broth, red wine, carrots, and pearl onions. Bring the mixture to a boil then reduce the heat to medium-low. Add the tomatoes and mushrooms.
- Simmer for 2 hours on low heat until the stew is thick and the venison is tender.
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