Vatican Venison Stew (with special guest The Pope)

Slow-cooked savory venison stew with potato dumplings. Simply heavenly.


For the marinade
Venison 2 1/2 Pound
Whole milk 2 Cup (32 tbs)
Salt 2 Tablespoon (Curing and salt is washed away)
Other ingredients
Vegetable oil 4 Tablespoon
Onion 2 , diced
Flour 2 Tablespoon
Red wine 2 Cup (32 tbs)
Chicken stock 2 Quart
Canned tomato paste 2 Ounce
Bay leaves 2
Salt 1 Teaspoon
Pepper 1 Teaspoon
For the potato dumplings
Idaho potatoes 3 Large , peeled and diced
Butter 4 Tablespoon
Eggs 2
Salt 2 Teaspoon
Flour 2 Cup (32 tbs)



1. In a large bowl, add in the venison, milk and salt. Mix well and cover with saran wrap, place in the refrigerator overnight.


2. Next day take out the marinated venison from the fridge and drain.

3. In a large pot, heat the oil and add in the venison, cook until brown. Remove it from the pot and set aside.

4. Into the same pot add in the onion and cook until tender.

5. Stir in the flour for a few minutes, followed by the red wine, chicken stock and tomato paste.

6. Add in the bay leaves and season with salt and pepper.

7. Place the meat back to the pot and bring to a boil. Cover the pot and simmer for 2 hours and 30 minutes on low heat.

8. Meanwhile in a pan, boil the potatoes until tender.

9. Drain the potatoes and place back to the pan. Add in the butter, eggs, salt and flour and mash with a fork until smooth.

10. Take out the bay leaves from the stew and discard. Using a tablespoon make small dumplings and drop into the stew. Cook for 15 minutes.


11. Serve the stew with your favorite bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 648Calories from Fat 169

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 936 mg39%

Total Carbohydrates 73 g24.3%

Dietary Fiber 5 g20%

Sugars 7 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet