Italian Venison Stew with Polenta is a typical recipe from the Friuli region in Northern Italy. The venison first marinates in a wine-based marinade. Then, the next day, the meat gently roasts with porcini mushrooms and a small amount of bacon fat to keep the deer meat moist. May substitute beef for the deer meat.
Italian Venison Stew First Prepare the Meat
Where has summer gone? Here it’s August and we’re making cooler weather food like a deer stew. I’m not through with warm weather. Did your neck of the woods get a lot of rain? We did at the beginning of the summer and now — nothing. Unfortunately, this year our tomatoes are a huge disappointment. How are yours?
Now, the directions for venison stew. It’s important to trim away all of the deer fat and the “silverskin” which is a thin membrane. Peeling it off will improve the flavor of the meat and make it more tender.
The next step in making the Italian venison stew is to make a marinade. The marinade helps to add flavor plus tenderize the meat. The best way to marinate the venison is in a large Ziplock bag or glass dish and place in the refrigerator overnight.
There are several popular marinades for venison. We wanted to use a traditional Italian red wine marinade. Capriolo alla Montanara con Polenta is a recipe popular in the Fruili region of Italy.
Many cuisines use wine as a tenderizer, especially with wild game. Julia Child’s recipes are rich in the use of wine.
Italian Venison Stew — slow cooking by braising
Slow cooking is the ideal method for preparing venison stew. Braising, searing the meat before simmering, gives the meat ample time to tenderize. The red wine not only gives a delicious flavor to the meat, but it also continues to tenderize the meat.
When you’re ready to make the deer stew, drain the meat and save the red wine marinade. In a heavy-bottomed pan, like a Dutch oven, heat some olive oil with a little bacon on medium-high and brown the stew meat on all sides. You may have to do this in batches.
After browning the meat, remove it from the pan. We add butter to the pan and add the onions, carrots, and fennel. Instead of potatoes, we decided sliced fennel was a nice touch. The light anise taste is delicious!
We let the vegetables cook for a bit. Next, we put in the reconstituted dried porcini mushrooms and garlic. When the vegetables start to brown we deglaze the pan by adding the red wine, the porcini liquid, and the broth.
Italian Venison Stew — Cover and Simmer
The liquid bubbles up and then calm down. We stir to make sure all the yummy bits are scraped up from the bottom. Now we season the liquid with salt, pepper, red pepper flakes, and the Italian seasonings.
The meat goes back into to pot and we turn up the temperature. We stir to make sure the liquid touches all the chunks of meat. Once the liquid reaches a boil, we reduce the heat to low and cover the pot, stirring occasionally.
It needs to cook for at least two hours, it could take even more. The longer and slower the stew cooks, the more tender and tasty the Italian venison stew will be. Thicken the stew with a cold broth/flour slurry.
Taste the meat to see if you need any more salt or pepper.
We served our venison stew over polenta a typical way around my region. Let us know if you have any questions about venison and how to prepare it.
Tutti a tavola è pronto
Un caro saluto e alla prossima.
Italian Venison Stew with Polenta – Capriolo alla Montanara con Polenta
Ingredients
- 3 pound venison roast trimmed of all fat and the silverskin in the meat. Cut into 1 1/2 inch chunks.
- 2 cups full-bodied red wine -- like a Cabernet
- 3 cloves garlic minced
- 2 teaspoons pepper
- 3 oz. pork bacon or pork jowl diced
- 2 onions cut in thick half-moon slices
- 2 carrots scrubbed and cut in 1 1/2" chunks
- 1 Large Fennel bulb cut in thick half-moon slices
- 4 Tablespoons minced garlic
- 1/2 cup dried porcini mushrooms 14grams reconstituted in 1 cup warm beef broth.
- 1 cup low-sodium beef broth
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons dried Italian seasoning
- 2 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoons unsalted butter
- Salt and Pepper
- Flat-leaf Parsley
Instructions
- Trim and cut the venison roast into the 1 1/2 in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
- Drain the meat and keep the marinade. In a heavy cast iron pot, heat 2 Tablespoons of olive oil and bacon drippings over high heat. Add the venison and sear on all sides until the chunks start to brown. You may have to do this in batches. Don't overcrowd the meat or it won't brown. Remove the meat and set aside.
- Add the 2 Tablespoons butter to the pot and reduce the heat. Add onions, carrots, fennel, red pepper flakes, salt, pepper to the butter. Mix together and cook for 10 to 15 minutes, stirring occasionally. Add the garlic and porcini mushrooms, cook 1 minute more.
- Deglaze the pan by adding the rest of the red wine, broth, porcini broth. Stir the bottom of the pot to make sure you get all of the yummy bits stuck to the bottom. Add the Italian seasoning.
- Return the meat to the pot and turn up the temperature until the liquid reaches a boil. Stir. Reduce the heat to low and cover the pot. Stir periodically.
- Cook for at least 2 hours and even longer. Longer cooking and lower temperatures will guarantee a tender and flavorful venison stew.
- When finished sprinkle with chopped flat-leaf parsley and serve over polenta.
Notes
Nutrition
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What a comforting meal, Marisa! I would love to have a bowl of this in front of me on a chilly night, especially with that gorgeous polenta and the fennel (one of my favorite things)! I can just imagine how cozy the kitchen smells while this stew is simmering. So enticing!
Thank you, Amanda! It is a great dish. I know you’d love it.
This looks so warming and comforting. Perfect for the cooler weather that’s ahead! And I absolutely love the idea of using polenta in place of potatoes for a change.
Fall has definitely arrived here in the NorthEast, perfect stew making weather! My family will love the rich flavors of this stew. I usually serve stew with mashed potatoes, but I love the idea of polenta, a great pairing. Thanks.
With cool weather on the way soon, this comfort food dish is perfect for my hubby’s successful hunting trip or a quick trip to the grocery to try it out with some beef. I love the classic techniques combined with wonderful Italian seasonings!
Marisa, this stew looks AMAZING! My partner loves venison and this will be such a lovely dinner for them! I still have a ton of leftover polenta so I’m excited to use it up in this recipe. I can’t wait for the fall weather to fully hit so I can eat all the stew!
This looks delicious! And perfect for the cool fall weather that hopefully is going to show up soon! I haven’t had venison in forever, but need to find someone around here with some. And perfect over polenta!
I can almost smell this through my screen, it looks absolutely delicious! It reminds me of a stew my Italian mother-in-law used to make around this time of year, though I think she used goat? (I could be wrong!).
That looks like a perfect dinner on a gloomy day like today. Pure comfort food. I don’t get venison here but I bet I can do this with beef. Sounds so delicious. Saving for later.
That venison looks divine. I haven’t had some in a while. I doubt we would find that here in south florida. I usually love it with some dumplings.
My sister-in-laws husband goes deer hunting all the time and she said she was looking for new venison recipes–she would love this!
Oh, that’s great Julie. Perhaps she’d like to sign up because we’re going to have lots more. Our son is the hunter in the family and deer season is about to begin. I have several other recipes she may be interested in.
Oooh, this looks SO good! Would love to try this. This recipe is perfect for me and my family. Thank you!
Deer hunting is a big huge deal here! I’ve only ever tasted deer jerky though oops. This looks incredible- what a fabulous, gourmet way to use venison! (And wow, I need to go back to Italy!!)
Thank you, Sarah! I want to go back to Italy too.
Oh my! What time do I need to be over for dinner???? This is nothing but love and comfort on a plate. Beautifully seasoned, perfect pairing of venison and polenta and the pictures are mouthwatering. Seriously, an amazing recipe!
We love venison! I’ve never made it this way though, thank you for this idea.
Hi, Alexis! It is delicious – the meat melts in your mouth.
Oh, this looks so scrumptious Marisa. The flavors are spot on. Love that you use red wine. I think it really adds so much more to the meat when cooked long and slow. I have not eaten venison in years but I can bet that this was delicious.
Thank you, Veena! Red meat and red wine sure do go together, don’t they!? I wish I could share some venison with you.
I have some weird hang up about eating deer, but my fiance loves it. He has a ton in the freezer and has been looking for new ways to make it. Definitely passing along this recipe – he will love it!
Hi, Lauren! Since our oldest son likes to hunt and eat deer meat – I’ll be making more venison recipes. Keep an eye out for them.
This is a dreamy dish! The venison looks so flavorful and tender and then paired with creamy polenta, yummy. Perfect meal!
Thank you, Adriana! We love our polenta and we couldn’t think of anything better to add with our stew.
Thanks for sharing this recipe! Venison is a perfect stew meat … hearty and yet tender. I’ve not served stew over polenta, that’s a new idea for me … mashed potatoes, biscuits or noodles … that’s what I’m used to.
Try the polenta, Noel! It is such a fantastic alternative to the other sides.
This is my idea of comfort food! I love these hearty meat stews. The polenta is a perfect accompaniment to this dish…totally completes this meal and boy, am I hungry now! 😀
Hi, Tammy. Writing about made me hungry. Can’t wait to make another batch of stew.
This looks amazing and decadent. I can’t wait to try it. I’ve never tried venison, so thank you for opening me up to new types of foods to try!
Hello, Shoshy! Venison is actually a delicious meat that is very low in fat.
I am hoping we get some venision this year, Hubby hasnt bagged a dear in two years, we had a whole deer for a year frozen and I made many delicious meals. I will save this one for when we get it again thanks
Hi, Claudia! We’re lucky our son hunts. That marinated steak we made was also scrumptious!
What a lovely sounding stew! I love the fact that it is marinated in a red wine sauce and that it is browned in bacon fat. Two of my favorite ways to roast meat. And to top it off, I love the idea that it is served over polenta. Polenta has become my new favorite base instead of noodles. I may not be able to find venison but this is definitely going on my to make list for a beef roast.
Hi, Linda! Thank you for your sweet comment. We agree with the polenta — it is a great base and so tasty. Beef would work out great if you don’t have venison. Happy cooking!!
This stew looks like the ultimate comfort food! The perfect weeknight meal!
The stew is the perfect comfort food. If you don’t have venison, Tayler, you can use beef.
The mornings and evenings are already turning rather chilly around here, so it won’t be too long before we’re longing for hearty dishes like this one. Now I just need to befriend a hunter…
Ciao, Frank! Yes, indeed! You need to find a hunter friend and get some of that wonderful venison. We’ve really been enjoying it. Hope your summer went well.
Sadly, my brother who hunted, died in 2011 and among the things I miss about him were his gifts to me from his hunting trips — including venison. His wife was a vegetarian, so he’d come to my house with his booty. I used to make braised venison or venison stew for him and my dad – sweet memories you brought back. Your version looks delicious. Is that town Cividale by any chance?
Hi, Linda! I am so sorry to hear about your brother — my brother also liked to hunt. Unfortunately, like your brother he died, way too young. My folks loved when he brought him gifts — usually quail or pheasant. And you, my artist friend, have an excellent eye. Yes, indeed, that is Cividale. Northwestern Italy has some beautiful little towns. Have a great weekend.
I love stew, I often vegetable stew. It makes a perfect meal with polenta in the cold winter days
Hello, Anvita! Yes, stew does warm you from the inside out. Growing up, polenta was a staple.
This looks delicious! And so perfect for the upcoming fall season. Can’t wait to try it out!
Thank you, Christine. We are fortunate to have a generous son who gives us delicious meat.
Yesterday, I literally was looking for some similar recipes like yours to make this weekend! and here it comes, Italian Venison Stew with Polenta! It looks mouthwatering)
Thank you, Veronika. I hope you enjoy the recipe, we certainly did. Have a wonderful weekend.
Hey……My five star rating posted…..YEAH!!!!
You are the best sister anyone could have!!! xoxo
Hey Marisa……I tried to rate this a five star recipe but could only get four stars to print so I didn’t post….Definitely a five star recipe…..Thanks😊😊😊😊😊
Thank you, Susue! Hope your day is fantastic!!
This recipe gets me in the mood for fall weather…..We love soups and stews! I’m anxious to try the polenta…..Nice change from rice or egg noodles.
Thanks, Marisa, for another delicious recipe! You always inspire me with your recipes😊😊😊
I love fall weather, but oh what comes after I don’t like at all. And you know how your brother feels about that — ☹️ Sending big hugs to everyone!!❤️❤️
What a nice hearty meal, venison is challenging to make since can be gamey but when cooked right it is just delightful.
Thank you, Adriana! You’re right, it’s getting venison that was processed and cooked properly. It’s delicious.
I haven’t had venison stew for quite a while. My dad used to make it. He never made it with polenta though. That sounds tasty.
Hi, Pam! It is a dish we’re anxious to make again. xoxo
I am a summer loving girl, but this stew has me dreaming of fall! It looks so delicious!
Thank you, Stephanie! I can enjoy hearty any time of year — I really crave soups and stews. Have a wonderful day!
Venison is one of those meats that I wished you could buy (where we live, you can’t). It’s so good, and the flavor is so wonderful. This looks and sounds so comforting.
Hi, Joanna! I can’t figure out why you can’t purchase it outright. There are restaurants that serve it. You’ll have to make friends with a family that hunts. If you can’t get the venison, try it with beef. xoxo
This looks like the perfect dish for the cold winter months..Vennison makes a lovely change. In Ireland w always use beef or stew. Looking forward to trying this. Could I subsitute Beef do you think?
Hi, Karyn! It is a great comfort dish and beef would work fantastic. Chuck roast would be a good cut and just follow the rest of the directions. I do comment about beef in the recipe’s notes.
This sounds like such a delicious meal. I have never tried venison, it took a long time before I even at lamb (and now I LOVE it). Perfect for fall and great to feed a crowd. I would make a huge batch and put some in the freezer for another day.
Hi, Gloria! The meat is really not gamey at all. We’ve just recently been using venison — lucky our son was nice enough to give us some meat(we did give him some of the stew). If you have a chance give it a try. 🤗
I love stew Marisa and I can’t wait for Fall weather. Looks delicious as always.
Thank you, Rosemary! I bet you make some really good soups and stews 😋 Have a good week ahead.
This dish looks like the perfect stew. Rich and full of flavor with wonderful ingredients along with the meat. I like that you served it with polenta. so authentic.
Thank you, Jovina! Growing up we had lots of polenta — would you believe at one time I turned up my nose at it? No more!!