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Venison Stew with Red Wine Sauce (Drunken Deer Stew)

Red wine rounds out this recipe for a full-flavored & delicious stew!

6 servings

Venison Stew with Red Wine Sauce (Drunken Deer Stew)


2.5 – 3.5 lbs Highland Farm venison stew meat 

Salt, pepper,  dried thyme

2 – 3 Tablespoons lard or oil OR 2 slices bacon cut into small pieces

¼ cup all purpose flour

1 large onion, coarsely chopped

1 – 2 green peppers, coarsely chopped (1 inch pieces)

3 carrots, sliced

2 – 3 celery tops with leaves, diced (leaves coarsely chopped)

2 cups  mushrooms (white/cremini/shitake) stems removed, coarsely sliced

½ - ¾ teaspoon marjoram

2 – 3 large shakes Worcestershire sauce

1 large clove garlic, smashed

2 cubes beef bouillon, or 2 teaspoons powdered

1 bottle reasonably priced Zinfandel for braising

1 bottle of really good Zinfandel to accompany meal


  • Liberally sprinkle stew meat with salt, pepper and dried thyme, then coat well with flour

  • In Dutch oven or deep skillet brown bacon bits (or heat oil/lard), then brown stew meat thoroughly, reserving browned meat to side.

  • Saute onion, green pepper, celery, and carrots until onions become translucent, adding more oil if necessary

  • Return meat to skillet or Dutch oven, add mushrooms, another ½ teaspoon thyme and other remaining ingredients (including entire bottle of lower cost Zinfandel), cover and simmer for 2 – 2 & ½ hours.  Keep all ingredients covered in liquid, adding water if needed.

Serve over potatoes or with a side of egg noodles.

Enjoy that 2nd  bottle of wine  :)

Recipe submitted by R.M. of Saugerties, NY .... a loyal and enthusiastic customer!

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