Italian Venison

Experience the rich, rustic flavors of Italian cuisine with this hearty Italian Venison recipe, a perfect fusion of tender slow-cooked venison and an aromatic tomato-based sauce. Featuring cubed venison shoulder or stew meat, this dish is simmered to perfection with red wine, crushed tomatoes, and a medley of Italian herbs like rosemary, thyme, and oregano, creating a deeply flavorful and comforting stew. Enhanced with a classic soffrito of onion, carrots, and celery, this dish is ideal for cozy family dinners or special occasions. Serve over silky polenta, al dente pasta, or alongside crusty bread to soak up every drop of the savory sauce. With just 20 minutes of prep and a long, slow cook, this Italian-inspired venison recipe is a surefire way to elevate your game meat repertoire while embracing authentic Italian flavors.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1.5 lbs venison (shoulder or stew meat, cubed)
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (dry)
• 28 oz canned crushed tomatoes
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Pat the venison cubes dry with paper towels to ensure good browning. Season the meat with salt and pepper on all sides.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the venison in batches until browned on all sides, about 3-4 minutes per batch. Remove the venison and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery, cooking until the vegetables are softened, about 8-10 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Add the crushed tomatoes, beef stock, tomato paste, rosemary, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.

Step 7

Return the browned venison to the pot along with any juices that accumulated on the plate. Bring the mixture to a gentle simmer.

Step 8

Cover the pot with a lid and reduce the heat to low. Let the venison cook slowly for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.

Step 9

Remove the bay leaf from the pot. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the Italian venison over pasta, polenta, or with crusty bread. Garnish with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	2590.4 grams (2590.4g)

Amount per serving	% Daily Value*
Calories	1969

Total Fat 53.40g	68%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 2.70g
Cholesterol 646mg	215%
Sodium 4960mg	216%
Total Carbohydrate 104.80g	38%
Dietary Fiber 28.00g	100%
Total Sugars 58.10g
Protein 224.30g	449%

Vitamin D 0IU	0%
Calcium 541mg	42%
Iron 35mg	196%
Potassium 7223mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 49.9%

Carbs: 23.3%