Hearty Venison Stew Recipe
This Venison Stew is the perfect dish for a dreary Wisconsin winter evening. It is hearty, filling and has a bit a sweetness to remind you that winter doesn’t last forever. I recommend pairing this with some good bread rolls for dipping as well.
- 2 lbs venison cubed
- 1 large onion chopped (large chop)
- 1 cup cherry tomatoes cut in half
- 2 Granny Smith Apples unpeeled and cut into 1” chunks
- 1, 12 oz package of Prunes left whole
- 2 cans of white beans and liquid from can
- ¾ cup of red wine
- 3 cloves garlic chopped
- ½ cup chopped parsley divided
- 2 sprigs of thyme
- Salt and Pepper
Add oil to a soup pot and add cubed venison. Brown on all sides and add salt with a liberal amount of fresh ground pepper.
Add chopped onions to the pot along with additional oil if needed. Continue to sauté until onions have softened. Add garlic and sauté until the garlic is fragrant.
Add all remaining ingredients to the stew, reserving half of the parsley.
Add enough water to the stew to cover the ingredients. Continue cooking till meat is tender and stew has thickened to your liking. Some beans can be mashed up to assist with the thickening if needed.
Salt to taste.
Add final half of the parsley a few minutes prior to serving to ensure the flavor doesn’t cook out.