Venison and Pumpkin Stew

Venison and pumpkin stew is a hearty, comforting dish that brings together the best of autumn’s bounty.

The tender, gamey venison melds perfectly with the sweet, earthy notes of pumpkin, creating a stew that’s both rich in flavor and satisfying in texture.

Cooked to perfection, this stew offers a warming, rustic meal that’s perfect for those cooler days when you crave something nourishing and full of depth.

Whether you’re looking to showcase seasonal ingredients or simply enjoy a bowl of something cozy, this venison and pumpkin stew delivers a taste of fall in every spoonful.

Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes

Ingredients:

  • 2 lbs venison stew meat, cubed
  • 1 small pumpkin, peeled, seeded, and cubed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method:

  1. Heat olive oil in a large pot over medium heat. Brown the venison on all sides.
  2. Add the onion, carrots, and celery. Cook until softened.
  3. Stir in the pumpkin, tomato paste, cinnamon, nutmeg, salt, and pepper.
  4. Pour in the beef broth and red wine. Add bay leaves.
  5. Bring to a boil, then reduce heat and simmer for 1.5 hours, until venison is tender.
  6. Adjust seasoning if needed and serve hot.

Venison and Pumpkin Stew

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 0

Ingredients

  • 2 lbs venison stew meat, cubed
  • 1 small pumpkin, peeled, seeded, and cubed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  • Heat olive oil in a large pot over medium heat. Brown the venison on all sides.
  • Add the onion, carrots, and celery. Cook until softened.
  • Stir in the pumpkin, tomato paste, cinnamon, nutmeg, salt, and pepper.
  • Pour in the beef broth and red wine. Add bay leaves.
  • Bring to a boil, then reduce heat and simmer for 1.5 hours, until venison is tender.
  • Adjust seasoning if needed and serve hot.

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