Venison Stew in Red Wine

Shane Mahoney

Wild venison, or deer meat, is thought to be the most popular wild harvested meat.  Higher in protein and lower in fat than beef, it has a similar but richer, more earthy flavour, and is also high in vitamin B12, zinc and niacin.  And it’s always is free range, organic and healthy!  This hearty and delicious stew can be made a few days ahead and reheated over moderate heat for added convenience.


  • 1.5 kg wild deer/venison cubes (shoulder)
  • 1/2 cup white flour (all purpose)      
  • 1/3 cup olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • ¼ cup Cognac or brandy
  • 1 cup red wine
  • 1 ¼ cup beef broth
  • 3 bay leaves
  • 3 cloves
  • 1 tbsp herbes de Provence
  • ⅛ tsp peppercorns
  • 1 pinch salt [optional]
Pot with ingredients


  • Coat the meat cubes with the flour.
  • Heat the oil in a heavy-bottom casserole dish over medium-high heat. Add the meat cubes in batches, and cook turning them until dark brown on all sides, 5-7 min.
  • Take the cubes out of the casserole using a slotted spoon, then transfer them to a plate. Add salt and set aside.
  • Add the onion, carrot and celery to the casserole. Sauté 5 min with stirring until softened.
  • Add the garlic and cook 1 min with stirring.
  • Add the tomato paste and Cognac. Let the liquid boil until it is almost completely evaporated.
  • Pour in the red wine then bring to a boil until the liquid is reduced to about a half of its initial volume.
  • Put the meat cubes back into the casserole then add the broth (just enough to cover). Add the bay leaves, cloves, herbs and peppercorns.
  • Lower the heat, cover and simmer 1 h 30 min, or until the meat is tender. Add additional broth if necessary to obtain a thinner sauce.
  • Take out the bay leaves, adjust the seasoning then serve in warmed dishes.