Venison Stew with Glazed Shallots

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Venison Stew with Glazed Shallots

Venison Stew with Glazed Shallots

Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.

Serves 6

Prep Time 45 min

Total Time 165 min.


  • 1/2 cup dried wild mushrooms, such as porcini
  • 2 cups boiling water
  • 2 strips bacon, very finely chopped (1 ounce)
  • 2 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds venison leg, or shoulder, trimmed, cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 large onion, very finely chopped (1 1/2 cups)
  • 6 cloves garlic, minced (2 tablespoons)
  • 1/2 cup dry red wine
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoon tomato paste
  • 1 large spri fresh rosemary, or 1 teaspoon dried
  • 2 bay leaves
  • 2 cups sliced carrots, (3-5 carrots)
  • 16 large shallots
  • 1/2 teaspoon sugar
  • 3 tablespoon chopped fresh parsley, divided

Cooking Directions

Step 1

To make stew: Place dried mushrooms in a small bowl. Cover with boiling water and soak until mushrooms are soft, 20 to 30 minutes. Drain, reserving soaking liquid. Roughly chop mushrooms; set aside.

Step 2

Preheat oven to 325°F.

Step 3

Cook bacon in a small skillet over low heat, stirring, until crisp. Transfer to a plate lined with paper towels; set aside.

Step 4

Combine flour, 1/2 teaspoon salt and pepper in a shallow bowl. Dredge venison pieces in flour mixture, shaking off excess. Heat 1/2 teaspoon oil in a Dutch oven over medium-high heat. Add half of the venison pieces and sear until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels. Repeat with 1/2 teaspoon oil and remaining venison; set aside.

Step 5

Heat remaining 1 teaspoon oil in the pot over low heat. Add onion and garlic; cook, stirring often, until onion is golden, 15 to 20 minutes. Add wine and increase heat to medium. Cook until liquid has evaporated, about 5 minutes. Add broth, tomato paste, rosemary, bay leaves, reserved mushrooms and liquid, bacon and venison. Bring to a simmer. Cover, transfer to the oven and bake for 1 1/2 hours.

Step 6

Add carrots and bake until venison and carrots are tender and sauce is thickened, about 30 minutes more. Remove rosemary sprig and bay leaves. Season with salt and pepper.

Step 7

To make glazed shallots: Meanwhile, trim and peel shallots, breaking them into cloves. Place in a saucepan with water to cover. Bring to a simmer over medium heat, reduce heat and simmer until tender, 4 to 5 minutes. Drain.

Step 8

Heat 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the shallots, sugar and 1/4 teaspoon salt; cook, stirring occasionally, until the shallots are glazed and browned all over, 10 to 15 minutes.

Step 9

Stir the glazed shallots and 2 tablespoons parsley into the stew. Garnish with the remaining 1 tablespoon parsley.