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Zesty Mediterranean Venison Stew with Lemon-Herb Gremolata
Prep: 25 minutes
Cook: 2 hours 15 minutes
Servings: 6
A Fresh Take on the Classic
Break away from the ordinary with this light and zesty Mediterranean venison stew. This venison stew recipe offers a refreshing contrast to heavier stews, featuring tender wild food simmered with bright tomatoes, briny olives, and a fragrant medley of herbs, all crowned with a vibrant lemon-garlic gremolata. It's a delightful and unexpected twist on a beloved dish, bringing sunshine to your table.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine (e.g., Pinot Grigio)
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup pitted Kalamata olives, halved
- 1 (14 oz) can artichoke hearts, drained and quartered
- Salt and freshly ground black pepper to taste
- For Gremolata:
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp lemon zest
- 1 clove garlic, minced
Preparation
- Pat venison dry and season with salt and pepper.
- Chop onion and mince garlic.
- For the gremolata: combine finely chopped parsley, lemon zest, and minced garlic in a small bowl.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the venison in batches until browned. Remove venison and set aside.
- Add the chopped onion to the pot and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 3-4 minutes.
- Return the venison to the pot. Add the crushed tomatoes, chicken broth, dried oregano, and dried basil. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 45 minutes, or until venison is almost tender.
- Stir in the halved Kalamata olives and quartered artichoke hearts. Continue to simmer, uncovered, for another 15-20 minutes, allowing flavors to meld and liquid to slightly reduce. Taste and adjust seasoning.
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