Soups & stews / Stews & gumbos
Red Wine Venison Stew with Bacon
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Whoever brought the venison home gets the first bowl. Bacon, red wine and a long, slow braise make it rich and tender, and a splash of vinegar at the end rounds it out.
The short version
Brown the venison and bacon in batches, build a base with onion, tomato paste, red wine and broth, then braise covered at 300°F for 2 hours. Add potatoes for the last 45 minutes and finish with a splash of vinegar.
What makes ours better
the tricks Nonna pretends she never taught me
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Cook it in bacon fat. Venison has almost no fat of its own. Bacon fat browns the meat well and brings richness that the lean meat can't supply.
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Brown the tomato paste. Two minutes in the hot pan turns raw tomato paste sweet and savory, and it backs up the deep flavor of the meat.
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Add red wine and a spoon of Worcestershire. Wine acid and Worcestershire umami soften any gamey edge and round the broth out.
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Finish with vinegar. A teaspoon of red wine vinegar stirred in at the end wakes up a stew that has simmered for hours.
What you need
the cast, in order of appearance
- Venison stew meat2 pounds
- Bacon4 ounces
- Tomato paste3 tablespoons
- Dry red wine1 cup
- Fresh thyme2 sprigs
- Carrots3 large
- Celery stalks2 large
- Yukon Gold potatoes1 pound
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Heat the oven, season the meat
Set a rack in the lower third of the oven and heat it to 300°F. Pat the venison very dry and toss it with the salt and pepper.
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Render the bacon
In a Dutch oven over medium heat, cook the bacon for 6 to 8 minutes until crisp. Lift it out with a slotted spoon onto a plate, leaving the fat in the pot.
About 7 min. Cook mode has a timer for this step.
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Brown the venison
Raise the heat to medium-high. Add the venison in 3 batches, one layer deep, and brown on all sides, about 8 minutes per batch. Move each batch to the plate with the bacon. If the pot looks dry, add the olive oil.
Crowded meat steams and turns gray. Take your time on the browning, it builds the flavor of the whole stew.
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Build the base
Turn the heat to medium and cook the onion for 5 minutes until soft, scraping up the browned bits. Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens. Sprinkle in the flour and stir for 1 minute.
About 5 min. Cook mode has a timer for this step.
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Add the liquids
Pour in the wine and scrape the bottom of the pot. Simmer 2 minutes, then add the broth and Worcestershire. Return the venison and bacon, with any juices, to the pot. Add the thyme and bay leaves, and bring to a simmer.
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Braise in the oven
Cover the pot and braise in the oven for 1 hour. Stir in the carrots and celery, cover, and braise 30 minutes more.
About 90 min. Cook mode has a timer for this step.
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Add the potatoes
Stir in the potatoes, cover, and braise another 45 to 60 minutes, until the venison and potatoes are fork-tender and the broth is thick enough to coat a spoon.
If the meat is still chewy, give it another 20 minutes. Tough cuts need time, not heat.
About 45 min. Cook mode has a timer for this step.
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Finish
Remove the bay leaves and thyme stems. Stir in the vinegar, taste, and add salt if it needs it. Sprinkle with parsley.
Good to know
the stuff I’d tell you over the phone
- Use shoulder, neck, shank or leg. Trim the silver skin, the thin shiny membrane, or it stays chewy.
- For a thicker stew, mash a few potato pieces against the side of the pot. For thinner, add a splash of broth.
- Elk, moose and antelope work with the same timing. Beef chuck works too.
- Slow cooker. Brown and build the base as written, then cook on low for 8 hours, adding potatoes for the last 2.
- Storage. Fridge, 4 days. Freezer, 3 months, best without the potatoes. It tastes better the next day. Reheat gently with a splash of broth.
Questions, answered
the questions my cousins text me
How do you make venison stew not taste gamey?
Trim all silver skin and fat, which carry most of the strong flavor. Brown the meat well, then use wine, tomato paste and Worcestershire in the braise. Bacon fat also tempers it.
How long does it take to cook venison stew until tender?
About 2½ hours at 300°F for 1½-inch cubes of shoulder or leg. Tender means a fork slides in with no resistance. If it isn't, cook longer.
What cuts of venison are best for stew?
Shoulder, neck, shank and the tougher parts of the hind leg. Their connective tissue melts during the long cook. Save tender loin for searing.
Can I make venison stew in a slow cooker?
Yes. Do the browning and base on the stove, then cook on low for 8 hours. Add the potatoes for the last 2 hours.
Why is my venison stew tough?
Either it hasn't cooked long enough or the heat was too high. Keep the liquid at a gentle simmer and keep going until fork-tender.
Can I freeze venison stew?
Yes. Freeze it without the potatoes, which turn grainy. Add fresh cooked potatoes when you reheat.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.