Ruby Red Venison Stew

Active Time2 hrs
Cook Time2 hrs
Course: Main Course

Equipment

  • Dutch Oven

Materials

  • 1/4 cup all-purpose flour
  • 1 tbsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 4-pound boneless venison or chuck roast trimmed and cut into 2-inch cubes
  • 7 - 8 tbsp bacon drippings from about 1 pound thick-cut bacon, cooked or vegetable oil, divided
  • 8 thyme sprigs
  • 4 whole cloves crushed
  • 8 juniper berries crushed
  • 3 bay leaves
  • 3 2-inch lemon peel strips plus 3 TBSP fresh lemon juice (from 2 lemons), divided
  • 3 medium-size yellow onions large diced (about 5 cups)
  • 4 medium carrots peeled and large diced (about 1 1/2 cups)
  • 10 oz sliced fresh cremini mushrooms about 3 1/2 cups
  • 4 large garlic cloves chopped
  • 1 28-ounce can whole peeled plum tomatoes crushed
  • 4 cups beef bone broth such as Brodo
  • 1 1/2 cups Somerset Ridge Ruby Red Wine
  • Cooked egg noodles
  • Chopped fresh flat-leaf parsley and sour cream for serving

Instructions

  • Preheat oven to 350°F. Toss together flour, salt, and pepper in a large bowl; add venison, and toss to coat.
  • Heat 2 tablespoons bacon drippings in a large Dutch oven over medium.
  • Working in 4 batches, add venison, and cook, turning occasionally, until well browned, about 15 minutes per batch.
  • Transfer venison to a plate. Add more bacon drippings, 1 tablespoon at a time, between batches as needed. (If necessary, deglaze the Dutch oven with water [save this water and return to pan when adding broth], and wipe clean. Then start next batch with 2 tablespoons bacon drippings.)
  • Place thyme, cloves, juniper berries, bay leaves, and lemon peel strips in a double layer of cheesecloth. Gather edges of cheesecloth; tie securely with kitchen twine, and set aside.
  • Add onions, carrots, mushrooms, garlic, and remaining 2 tablespoons bacon drippings to Dutch oven. Cook, stirring occasionally, until onions are softened, about 15 minutes.
  • Add tomatoes, broth, cheesecloth bundle, lemon juice, and browned venison along with any drippings accumulated on plate. Return to a simmer over medium-high; transfer to preheated oven.
  • Braise, uncovered, until venison is fork-tender, about 2 hours, stirring in wine after 1 hour.
  • Return Dutch oven to stovetop, and bring to a simmer over medium.
  • Reduce heat to low, and gently simmer until sauce has thickened slightly, 10 to 15 minutes. Remove from heat, and skim and discard fat from surface of stew.
  • Remove and discard cheesecloth bundle. Season with salt and pepper to taste. Serve over egg noodles with parsley and sour cream.