Venison Stew with Fresh Cranberries

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This venison stew with fresh cranberries recipe is a delightful combination of tender venison meat and tart cranberries, creating a rich and flavorful dish. The succulent meat is slow-cooked to perfection, allowing the flavors to meld together beautifully. The addition of fresh cranberries adds a touch of sweetness and a burst of vibrant color to the stew. Perfect for chilly evenings or special occasions, this recipe is sure to impress your guests.

Keywords: venison stew, fresh cranberries, recipe, slow-cooked, flavorful.

Venison stew with fresh cranberries recipe details

Venison stew with fresh cranberries recipe, recipe Rating: 4.7
Number of votes:121

A tasty, bacon-stuffed deer meat stew gets a flavor and a color boost from a delivery of fresh cranberries.
Ready in: 5 hours 25 mins

Ingredients

Serves: 8

• 1 cup red wine
• 2 tablespoons olive oil
• 1 sprig fresh thyme
• 2 bay leaves
• 2 strips orange rind
• 2 1/2 pounds venison stewing meat, cubed
• 4 strips bacon, chopped
• 1 onion, sliced
• 1 stick celery, sliced
• 1/2 cup flour
• 1 1/4 cups beef stock
• Juice of 1 orange
• Salt and pepper, to taste
• 1/2 pound fresh cranberries
• 2 tablespoons olive oil

Preparation method

Prep: 25 mins | Cook: 2 hours | Extra time: 3 hours, marinating

1. In a large plastic resealable bag, combine wine, 2 tablespoons olive oil, thyme, bay leaves, orange rind, and venison. Seal, turn to coat, and refrigerate for 3 hours to marinate.
2. Remove venison and orange peel from marinade and throw the orange peel away. Reserve marinade. Pat the meat dry with a paper towel.
3. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Cook venison in the hot oil for about 5 minutes to brown, then remove. Cook the bacon, onion, and celery in the hot oil for 5 minutes, add flour and stir.
4. Slowly pour in the marinade, beef stock, and orange juice. Bring to a boil and cook until thickened slightly, then return venison to the pot. Bring to a simmer.
5. Cook for 1 hour until the venison is tender. Then add cranberries and simmer 30 more minutes.