Easy and Hearty Minced Venison Stew with Red Cabbage

Venison stew is a hearty and flavorful comfort food perfect for chilly evenings or weekend dinners. Slow-cooked venison with vegetables, herbs, and savory broth creates tender, melt-in-your-mouth meat with rich, layered flavors. This versatile stew can be made on the stovetop, in a slow cooker, or an Instant Pot and allows for customization with seasonal vegetables and herbs. It is ideal for family dinners, entertaining, or special occasions, delivering warmth and nourishment in every spoonful. This guide includes ingredients, step by step instructions, tips, nutrition, serving ideas, and FAQs.

Ingredients Needed

For the Stew

• 2 pounds venison, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 1 parsnip, peeled and chopped
• 1 cup mushrooms, sliced
• 4 cups beef or venison stock
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 1 bay leaf
• 2 tablespoons all-purpose flour (optional, for thickening)

Optional Garnish

• Fresh parsley, chopped

Step by Step Instructions

Prepare the venison

Pat the venison cubes dry with a paper towel to remove excess moisture. This helps the meat brown evenly. Season lightly with salt and pepper.

Brown the meat

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the venison cubes in batches, avoiding overcrowding. Brown the meat on all sides for a deep, rich flavor. Remove and set aside.

Saute the aromatics

In the same pot, add the chopped onions and cook until translucent. Add the minced garlic and saute for another minute until fragrant. Scrape up any browned bits from the bottom of the pot, as they add extra depth of flavor.

Add vegetables

Add carrots, celery, potatoes, parsnips, and mushrooms. Stir well and cook for 3–5 minutes to begin softening the vegetables and enhance their natural flavors.

Deglaze with wine

Pour in the red wine and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Allow the wine to reduce slightly, which concentrates its flavor.

Add broth and seasonings

Return the browned venison to the pot. Add the stock, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine. Bring the mixture to a gentle simmer.

Cook the stew

Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the venison is tender and the flavors have melded together. If you prefer a thicker stew, mix flour with a small amount of cold water to create a slurry and stir it in during the last 15 minutes of cooking.

Final touches

Remove the bay leaf and taste the stew. Adjust salt, pepper, or herbs as needed. Garnish with freshly chopped parsley before serving.

Tips for Customizing the Recipe

Venison stew is highly versatile. You can swap some vegetables for seasonal produce such as turnips, rutabaga, or sweet potatoes. For added richness, a splash of balsamic vinegar or Worcestershire sauce can be stirred in at the end. If you like a slightly spicy stew, add a pinch of crushed red pepper flakes. Slow cooking in a crockpot allows the flavors to deepen further, and using an Instant Pot can reduce cooking time while still tenderizing the meat. For a gluten-free version, omit the flour or use a gluten-free thickener.

Nutritional Information

Each serving of venison stew contains approximately 350 calories, 35 grams of protein, 20 grams of carbohydrates, 4 grams of fiber, and 12 grams of fat. It is also rich in iron, vitamin B12, potassium, and zinc. This stew provides a nutrient-dense, protein-packed, and filling meal while remaining relatively low in fat, making it a healthy and satisfying option for any occasion.

Serving Suggestions

Serve the venison stew hot with warm crusty bread, mashed potatoes, or over a bed of rice. It pairs well with roasted root vegetables or a simple green salad. For a cozy meal, serve with a glass of red wine. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to three months. Reheat gently on the stovetop to maintain texture and flavor.

Frequently Asked Questions