Venison Stew

Preparation info

  • Yields

    6 to 8

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

A strong French influence marks this cold weather dish of the Huguenot community. Anchovies were prepared in all the better kitchens of coastal settlements and were widely used to season sauces and gravies to add a final fillip, as in this stew.


  • 1 bottle (750 ml) Cabernet Sauvignon, or any good, dry, red wine
  • 2 cups (475 ml) beef stock
  • 2 bay leaves
  • teaspoons dried thyme
  • ¼ teaspoon dried red pepper flakes
  • Zest of one orange removed in strips
  • 2 whole cloves
  • ounces (43 g) pork sidemeat cut into inch ( cm) strips
  • 4 pounds (1800 g) lean, boneless venison cut into cubes inches ( cm) on a side
  • 4 tablespoons (60 g) bacon fat or lard
  • 3 cups (710 ml) sliced onions
  • 1 tablespoon sugar
  • 6 tablespoons flour
  • 1 pound (450 g) canned Italian tomatoes, chopped, with juice
  • 6 anchovies
  • 2 garlic cloves
  • 2 tablespoons chopped, fresh parsley
  • Salt and freshly ground black pepper


    In the saucepan, bring the wine, stock, bay, thyme, red pepper flakes, orange zest, and cloves to a rapid boil. Reduce to 4 cups (950 ml). Strain and reserve.

    Cut strips from the sidemeat, one for each piece of venison. Make a small incision in the center of each piece of venison and insert the larding of sidemeat into it.

    Preheat oven to 325°F (163°C).

    Heat the fat in the bottom of the Dutch oven over high heat and brown the venison well on all sides. Remove the meat and reserve. Add the onions and sauté with the sugar until lightly browned. Add the flour and cook, stirring, for 3 minutes. Slowly add the wine and stock, stirring all the while. Add tomatoes, return the venison to the pot, and bring to the boil. Cover and place in the preheated oven. Cook very slowly for 3 hours. Remove lid and skim any fat or impurities from the surface. Mash the anchovies and garlic together into a paste. Stir into the stew re-cover, and cook for 30 more minutes or until venison is tender. Season with the parsley, and salt and pepper to taste. Serve with rice.