Recipe: Deep-Rooted Venison Stew

Several friends and I often circle back to the same campfire debate about which wild game makes the best stew. Mule deer usually leads the pack, with moose close behind, but any well-handled game meat can stand out when you build the right layers of flavor. The real magic starts long before the broth simmers. It comes from the vegetables and mushrooms you choose.

Root crops do far more than bulk up a pot. Parsnips bring a gentle, almost honeyed sweetness that softens the bold character of wild game, while turnips add a bright, peppery lift that keeps each bite lively. Carrots, onion and garlic round out the base. Then there are the mushrooms, which act like natural flavor amplifiers. Their earthy, woodsy depth blends with the meat and broth, bridging the gap between the sweetness of the roots and the richness of the game. A quick sauté to brown them brings out a savory backbone that carries through the entire dish.

Make sure to brown the meat and let the vegetables caramelize to release more flavors. Let the mushrooms release their moisture and concentrate. Give everything time to mingle with stock, herbs and slow heat. With mule deer, moose, elk or whitetail, this mix of classic roots, overlooked favorites and hearty mushrooms will turn a simple pot of stew into something worth debating around the table.

Ingredients

• 2 lbs. venison stew meat
• ½ cup flour
• 1 tsp seasoning salt
• ½ tsp black pepper
• 3 Tbsp oil
• 1 large onion, diced
• 3 large carrots
• 3 large parsnips
• 1 large, purple-topped turnip
• 1 cup mushrooms, sliced
• 2 sweet potatoes
• Parsley
• Bay leaf
• 4 cups beef stock

Directions

1. Pat the venison dry and cut it into evenly sized chunks if needed. In a bowl, combine the flour, seasoning salt and black pepper. Toss the meat in the mixture until well coated.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the venison in batches so the pieces develop a good crust instead of steaming. Transfer the browned meat to a plate and set aside.
3. Add the onions to the pot and cook until they begin to soften, scraping up any browned bits from the bottom.
4. Stir in the carrots, parsnips, and turnip. Let the vegetables caramelize for a few minutes to build sweetness and depth.
5. Add the mushrooms and cook until they release their moisture and begin to brown, concentrating their earthy flavour.
6. Return the browned venison to the pot. Pour in the beef stock, add the bay leaf and a handful of chopped parsley, then stir to combine.
7. Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 to 1½ hours, or until the meat becomes tender.
8. Add the sweet potatoes during the last 30 minutes of cooking so they soften without breaking down into the stew.
9. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
10. Let the stew rest for a few minutes to allow the flavours to settle, then ladle into bowls and serve warm.