Northwoods Harvest Venison Stew

Ingredients

The Tenderized Venison:

• 2.5 lbs venison roast (shoulder, hind quarter, or neck meat), trimmed of silvery connective tissue and cut into 1.5-inch cubes

• 2 tbsp apple cider vinegar

• 1 tbsp coarse kosher salt

• 1 tsp cracked black pepper

• 1/3 cup all-purpose flour (for dreading)

• 3 tbsp lard, bacon grease, or high-smoke oil

The Rustic Aromatic & Liquid Base:

• 1 large leek, white and light green parts washed thoroughly and sliced into half-moons

• 4 cloves garlic, minced

• 1 bottle (12 oz) dark beer (brown ale, bock, or porter)

• 4 cups rich beef bone broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh thyme & 1 sprig fresh rosemary

• 2 dried bay leaves

The Non-Standard Root Vegetables:

• 1 small rutabaga, peeled and cut into 1-inch cubes (adds a distinct, peppery-sweet brassica flavor)

• 2 medium parsnips, peeled and sliced into thick rounds (sweeter and woodier than carrots)

• 1 small celeriac (celery root), peeled and diced (delivers a deep, concentrated celery backbone that won't turn to mush)

• 8 oz wild or crepe/oyster mushrooms, sliced (thickens the broth with earthy umami)

Instructions

1. Marinate & Tenderize: Place the cubed venison in a bowl. Toss evenly with the salt, black pepper, and apple cider vinegar. Let sit at room temperature for 20 to 30 minutes.

2. Dredge & Sear: Pat the meat dry with paper towels, then lightly coat in the flour. Heat 2 tablespoons of bacon grease or lard in a heavy cast-iron Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the venison until deeply browned on all sides (about 3–4 minutes per batch). Transfer browned meat to a plate.

3. Build the Flavor Base: Lower heat to medium. Add the remaining tablespoon of fat along with the sliced leeks and mushrooms. Sauté for 5 minutes until soft and golden. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

4. Deglaze: Pour in the bottle of dark beer, scraping up all the caramelized brown bits (fond) stuck to the bottom of the Dutch oven. Bring to a simmer and let reduce by half (about 4–5 minutes).

5. Begin the Braise: Return the venison and any accumulated juices back into the pot. Pour in the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle boil, then turn the heat to low, cover tightly with a lid, and simmer undisturbed for 1.5 hours.

6. Add the Root Vegetables: Stir in the cubed rutabaga, parsnips, and celeriac. Cover and continue to simmer on low for another 45 to 60 minutes, or until both the venison and root vegetables are melt-in-your-mouth tender.

7. Finish: Remove the thyme sprigs and bay leaves. Season with additional salt and fresh black pepper to taste. Serves exceptionally well alongside crusty rye bread or warm biscuits.