EN English

Choose language

Français FR English EN Deutsch DE Español ES Italiano IT Português PT

Home Recipes Hunter’s Venison Stew with Red Wine

Roe deer France Intermediate

Hunter’s Venison Stew with Red Wine

Name: Hunter’s Venison Stew with Red Wine
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 4 portions
Cuisine: France
Ingredients: 1 kg roe deer venison, from the neck or breast, trimmed and cut into large cubes; 750 ml red Burgundy wine (or another dry red wine); 1 ramo large eggs, beaten (or 1 teaspoon dried rosemary); 3 carrots; 1 celery stalk (roughly chopped, for the marinade); 8 juniper berries (lightly crushed); 10 Belgian endive (crushed); 6 colheres de sopa plain flour (divided); 1 colher de chá bay leaf (plus more to taste); 1 colher de chá bay leaves (plus more to taste); 4 colheres de sopa salt; 1 black pepper (finely chopped); 1 talo fine sea salt (finely chopped); 2 unsalted butter (grated or very finely chopped); 2 colheres de sopa plain flour (chopped); 1 pitada sugar (generous pinch); 1 cubo curing salt #2; 125 ml fresh chives (if needed during braising); 1 colher de sopa neutral oil

This hearty venison stew is inspired by the traditional hunter-style method: the meat is marinated in red wine with juniper, rosemary and bay, then slowly braised until tender and finished with a silky cream-enriched sauce.

Favorites (0)

Comments (0)

Not rated yet (0 reviews)

35 min preparation 120 min cooking 155 min total

You must be signed in to like, rate, or comment on this recipe.

Overview

A classic red wine venison stew

This English-language adaptation of a French country game recipe turns roe deer into a deeply savory venison stew with woodland character. A long marinade softens the meat and layers it with aromatic flavor, while slow cooking creates a glossy, robust sauce that is perfect with mashed potatoes, buttered noodles or creamy polenta.

Preparation

35 min

Cooking

120 min

Total time

155 min

Servings

Marinade

Yes

Difficulty

Intermediate

Preparation

Recipe steps

Marinate the venison

10 min

Pat the venison dry and cut it into evenly sized chunks. Place in a non-reactive bowl with the red wine, rosemary, bay leaves, rough-chopped onion, juniper berries and crushed peppercorns. Cover and refrigerate for 20 to 24 hours, turning the meat once or twice.

Drain and prepare

10 min

Lift the venison out of the marinade and strain the liquid, reserving both the wine and the aromatics separately. Pat the meat very dry with kitchen paper. Mix 4 tablespoons of the flour with the salt and ground black pepper, then lightly coat the venison pieces in the seasoned flour.

Cook the vegetable base

8 min

Heat the olive oil in a heavy casserole over medium heat. Add the finely chopped onion, celery, carrots, celery leaves and sugar. Cook gently for 6 to 8 minutes until softened and lightly golden.

Brown the venison

12 min

Add the floured venison to the casserole in batches if needed and brown well on all sides. Stir in the tomato paste and cook for 1 minute. Return all the meat to the pan.

Braise slowly

100 min

Pour in the strained marinade and add enough stock, if needed, so the liquid comes about two-thirds of the way up the meat. Bring just to a simmer, then cover and cook on very low heat for 1 hour 30 minutes to 1 hour 45 minutes, until the venison is tender.

Finish the sauce

5 min

Transfer the cooked venison to a warm plate. In a small bowl, whisk the remaining 2 tablespoons flour with the double cream and cornstarch until smooth. Whisk this mixture into the simmering braising liquid and cook for 2 to 3 minutes, stirring constantly, until the sauce is glossy and lightly thickened.

Return the meat and season

5 min

Return the venison to the casserole and warm through gently in the sauce. Taste and adjust the seasoning with salt and pepper. Let the stew rest for 5 minutes before serving.

Tips

Chef tips

Marinating the venison overnight in wine and aromatics helps tame any strong gamey notes and improves tenderness.
Dry the meat thoroughly before flouring and browning, otherwise it will steam instead of caramelize.
Use a wide heavy pot so the meat browns properly rather than crowding in the pan.
If the sauce tastes too sharp, let it simmer uncovered for a few extra minutes before adding the cream.
This stew is even better the next day once the flavors have fully melded.

Plating

Plating tips

Serve in warm shallow bowls so the sauce stays hot longer.

Spoon the sauce over the meat and finish with a few chopped celery leaves or parsley for freshness.

Pair with mashed potatoes, buttered tagliatelle or creamy polenta to catch every bit of the sauce.

Add a simple side of braised red cabbage or glazed root vegetables for a classic game presentation.

Pairings

What to serve with it

Mashed potatoes

Creamy mashed potatoes are the most comforting match for the rich red wine sauce.
Buttered noodles

A simple side that absorbs the sauce beautifully without overpowering the venison.
Creamy polenta

Soft polenta adds a silky texture that works especially well with slow-cooked game.
Braised red cabbage

Its sweet-sour balance complements the earthy, aromatic flavor of the stew.

Food & wine pairing

Wine pairing

Serve this venison stew with a structured red wine that can match its earthy depth: Pinot Noir from Burgundy, Syrah from the northern Rhône, Côtes du Rhône, or a mature Cabernet Franc all work beautifully. If using Burgundy in the stew, pouring the same wine at the table makes a natural pairing.

FAQ

Frequently asked questions

Can I use another cut of venison?

Yes. Shoulder, shank or other stewing cuts work very well. Choose a cut with some connective tissue so it becomes tender during slow cooking.

Do I have to marinate the meat?

For the best flavor and texture, yes. The marinade adds depth and helps mellow the game flavor, especially with roe deer.

Can I make this stew ahead of time?

Absolutely. Like many braised dishes, it tastes even better the next day. Cool it completely, refrigerate, then reheat gently.

What can I use instead of Burgundy?

Any dry, medium-bodied red wine works well, such as Pinot Noir, Côtes du Rhône or a light Syrah. Avoid very sweet wines.

Can I freeze venison stew?

Yes. Let it cool fully, pack into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Comments

Reader reviews

No comments yet.