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SLOW-COOKED VENISON STEW WITH RED WINE MARINADE, AROMATIC HERBS, AND SPICES

By Delicious Recipes!Posted on
SLOW-COOKED VENISON STEW WITH RED WINE MARINADE, AROMATIC HERBS, AND SPICES

SLOW-COOKED VENISON STEW WITH RED WINE MARINADE, AROMATIC HERBS, AND SPICES

This rich and tender venison stew features succulent chunks of deer meat marinated overnight in red wine and warm spices, then slow-cooked with garlic, shallots, and herbs for deep, complex flavors. Perfect for festive occasions or hearty winter meals.

🕒 Prep Time: Overnight marinade + 30 min prep

🍳 Cook Time: 1.5 to 2 hours
🍽️ Yields: 4-5 servings

Ingredients

Meat and Marinade:

  • 700 g venison (thigh or shoulder; or pre-cut “venison goulash” cubes)
  • 300 g small shallots (spring onions)
  • 6 large garlic cloves
  • 1 tbsp tomato paste
  • 10 beef bouillon cubes (or 100 ml chicken broth; or water as substitute)
  • 1½ tbsp red wine vinegar
  • 200 ml dry red wine (Shiraz recommended)
  • 1 cinnamon stick (about 5 cm)
  • 10 allspice berries
  • 3 cloves
  • 4 bay leaves
  • 30 ml sunflower oil
  • 20 ml good-quality extra virgin olive oil
  • 1 tsp dried oregano
  • ¼ tsp ground cumin
  • 1 sprig rosemary
  • Salt, to taste

Instructions

1. Prepare the Meat and Marinade

  • Rinse the venison several times until water runs clear. Cut into cubes if not pre-cut.
  • Combine meat and all marinade ingredients (red wine, cinnamon stick, allspice, cloves, bay leaves, red wine vinegar, and salt) in a bowl. Mix well, cover, and refrigerate overnight.

2. Brown the Meat

  • Remove meat from marinade and pat dry with kitchen towels.
  • Heat sunflower oil in a heavy pot or Dutch oven over medium-high heat.
  • Brown the meat in batches without crowding, allowing it to caramelize properly. Transfer browned meat to a bowl.

3. Cook the Aromatics

  • Add peeled whole shallots to the pot and sauté, stirring frequently, until golden and fragrant.
  • Add whole garlic cloves and sauté for 2 more minutes.
  • Return shallots and garlic to the meat bowl.

Note: The browned bits (“fond”) stuck to the pot are flavor gold—don’t clean them off!

4. Deglaze and Build the Stew

  • In a small cup, mix 3 tbsp marinade liquid, 1½ tbsp red wine vinegar, and bouillon cubes (or broth/water).
  • Pour into the pot and scrape the bottom and sides with a wooden spoon to dissolve browned bits. Simmer for about 5 minutes until slightly syrupy.
  • Return meat, shallots, garlic, and whole spices from marinade to the pot.
  • Add oregano, cumin, salt (about 1 tsp), and black pepper (about ½ tsp). Mix well.
  • Stir in tomato paste dissolved in 1 cup water and the olive oil.
  • Add rosemary sprig on top. Bring stew to a boil.

5. Slow Cook in Oven

  • Cover pot tightly with lid or aluminum foil (seal well).
  • Transfer to a preheated oven at 160°C (320°F) and cook for 1.5 hours.
  • Check tenderness; if meat isn’t tender and sauce is reduced, add hot water or broth, reseal, and continue cooking in 30-minute intervals until done.

Serving Suggestions

  • Garnish with fresh chopped parsley.
  • Serve with steamed rice or creamy mashed potatoes to soak up the rich sauce.

💡 Tips

  • The exact cooking time depends on meat origin and aging (wild or farmed).
  • Removing foam during initial simmer keeps the stew clear and flavorful.
  • Using quality olive oil and fresh herbs enhances complexity.
  • Slow, gentle cooking ensures meltingly tender venison.

🎉 Perfect For

  • Hearty winter dinners
  • Special family meals and celebrations
  • Rustic, comforting game dishes

📝 Final Thoughts

This slow-cooked venison stew is a celebration of deep, warming flavors and tender meat, infused with a fragrant red wine marinade and aromatic spices. It’s a perfect dish to impress guests or enjoy on a cozy evening, pairing beautifully with simple sides like rice or potatoes.