Venison stew meat is extremely easy to cook. Regardless of whether you’re making venison stew or using it as a beef substitute in stroganoff, chili con carne, or goulash, it is generally prepared in the same way.
In a well oiled pan over high heat, sear the venison cubes on all sides until they develop a golden brown crust. Take care not to burn the fond (browned bits on the bottom of the pan). Remove the seared meat, add your vegetables and sweat/sauté them to soften, then deglaze the pan with wine, stock, or another flavorful liquid. Add dried herbs and spices as desired, return the meat to the pan and stew until tender. If you wish, you can further season your stew with fresh herbs once it is close to finishing cooking.
Venison stew can include fruit ((often dried) apples, pears, or cherries), dried wild mushrooms, juniper berries, potatoes, thyme, rosemary, veal stock and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.