Savory Slow-Cooked Game Stew Recipe


Pan-Seared Game Meat with Red Wine Reduction


  • 1 pound game meat (such as venison, wild boar, or rabbit), cut into serving-sized pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 cup red wine (such as Cabernet Sauvignon or Merlot)
  • 1 cup beef or game stock
  • 2 tablespoons unsalted butter
  • Fresh parsley, for garnish (optional)


  1. Preparing the Game Meat:
  • If the game meat is frozen, thaw it thoroughly in the refrigerator.
  • Pat the meat dry with paper towels to remove any excess moisture.
  • Season the meat with salt, pepper, dried thyme, and dried rosemary, ensuring all sides are coated evenly.
  1. Preheating the Pan:
  • Heat a large skillet or frying pan over medium-high heat.
  • Add olive oil to the pan and allow it to heat up.
  1. Searing the Game Meat:
  • Place the seasoned game meat in the hot pan, ensuring not to overcrowd the pan. You may need to cook it in batches.
  • Sear the meat for about 2-3 minutes on each side until it develops a golden-brown crust.
  • Remove the seared meat from the pan and set it aside on a plate.
  1. Preparing the Red Wine Reduction:
  • In the same pan, add minced garlic and saut√© for about 1 minute until fragrant.
  • Pour the red wine into the pan, scraping the bottom to deglaze and release any browned bits.
  • Allow the wine to simmer and reduce by half, stirring occasionally. This process should take about 5 minutes.
  • Add the beef or game stock to the pan and continue to simmer for another 5 minutes until the sauce thickens slightly.
  1. Finishing the Game Meat:
  • Return the seared game meat to the pan, along with any accumulated juices.
  • Lower the heat to medium-low and cook the meat in the sauce for an additional 5-10 minutes, depending on the desired level of doneness. Stir occasionally to coat the meat with the sauce.
  • Add the butter to the pan and swirl it around until it melts, creating a glossy finish to the sauce.
  1. Serving:
  • Transfer the pan-seared game meat to a serving platter.
  • Spoon the red wine reduction sauce over the meat.
  • Garnish with fresh parsley if desired.
  1. Enjoy your delicious pan-seared game meat alongside roasted vegetables, mashed potatoes, or a side of your choice.

Note: Game meat can be lean and cook quickly, so be mindful not to overcook it to prevent it from becoming tough. Adjust the cooking time based on the thickness and type of game meat you are using.

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