- **Venison Chuck Roast**: The main protein ingredient for your hearty stew.
- **Onions**: Adds sweetness and depth to the dish, perfect for caramelizing at the start of cooking.
- **Carrots**: Packed with natural sweetness and a bright orange color that enhances the appearance of the stew.
- **Potatoes**: Root vegetables provide a comforting texture and absorb flavors well.
- **Celery**: Alongside onions, celery provides a subtle flavor base.
- **Garlic Cloves**: For added depth and complexity; crushed or minced for best results.
- **Thyme**: A classic herb that complements venison and enhances the overall aroma of the stew.
- **Bay Leaves**: Adds an earthy note to the stew without overwhelming other flavors.
- **Red Wine (Optional)**: Enhances the flavor, adds moisture, and helps tenderize the meat. Opt for a full-bodied red like Merlot or Cabernet Sauvignon.
- **Beef Broth**: Rich in flavor; can be homemade or store-bought. Provides liquid for your stew.
- **Dijon Mustard**: A bit of tanginess that complements venison and thickens the sauce slightly.
- **All-Purpose Flour**: For dusting the meat before cooking, helping to form a delicious brown crust on the outside of the meat.
- **Salt and Pepper**: To season the dish; adjust according to your taste preference.
- **Vegetable Oil or Butter**: For sautéing vegetables and searing the venison.
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Steps
### Country Style Venison Stew Recipe
#### Ingredients:
- 1 lb (450g) venison chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup (9 oz/250g) pearl onions
- 2 cups beef broth
- 4 cups (960 ml) red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
#### Equipment:
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
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### Step-by-Step Guide
#### Preparation:
1. **Chop the Vegetables:** Start by finely chopping your onion and mincing the garlic. Dice the carrots and celery into small pieces for easier cooking.
2. **Prepare the Venison:** Trim any excess fat from the venison chunks, then season them with salt and pepper.
#### Cooking Process:
3. **Sear the Venison:** Heat olive oil in a large pot over medium-high heat until it shimmers. Add the seasoned venison pieces, making sure they have plenty of space to brown properly. Sear each piece on all sides, about 2-3 minutes per side, then set them aside.
4. **Cook Aromatics:** Reduce heat to medium and add the chopped onion and garlic to the pot. Cook until softened and fragrant, stirring occasionally, for about 5 minutes.
5. **Add Vegetables:** Stir in the diced carrots and celery, and cook for another 3-5 minutes or until they start to soften.
6. **Deglaze with Wine:** Pour in the red wine, scraping any browned bits from the bottom of the pot. Let it simmer for a few minutes until reduced by about half.
7. **Combine Ingredients:** Return the seared venison to the pot along with the pearl onions, beef broth, bay leaves, thyme, and enough water to cover all ingredients partially.
8. **Simmer Slowly:** Bring the stew to a boil, then reduce heat to maintain a gentle simmer. Cover and let it cook for about 1-2 hours or until the venison is tender and the vegetables are soft.
#### Serving:
9. **Garnish and Serve:** Remove bay leaves before serving. Garnish with chopped fresh parsley for an extra burst of flavor. Serve hot over rice, mashed potatoes, or crusty bread to soak up every last drop.
### Tips and Variations
- For a richer flavor, you can use beef stock instead of just water.
- Add some red peppers or mushrooms for additional color and texture.
- To thicken the stew, mix cornstarch with cold water before stirring it into the pot near the end of cooking.
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By following these detailed steps, you'll be able to create a hearty, flavorful country-style venison stew that's perfect for sharing. This recipe is not only delicious but also packed with flavor from the rich venison and robust red wine. Enjoy your cooking!