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Duration
4+ hours
Serves
4 to 6
Chef’s notes
Classic French onion soup is one of those dishes that rewards patience, and venison is right at home in it. This recipe is truly a labor of love with a two-part cooking process that gives each component the time it needs.
The meat is braised first with a splash of Cognac and stock, while the onions caramelize separately until deeply browned and sweet. This results in fork-tender venison and deeply flavorful onions that come together in a savory broth. The cheesy toast served on top makes it hearty and comforting.
It’s not a quick weeknight meal, but it’s exactly the kind of recipe worth making when you want to turn a freezer full of venison into something truly special.
Ingredients
- 2 lbs. venison stew meat (1-2 inch chunks)
- Beef tallow or oil for cooking
- Coarse sea salt and fresh cracked pepper
- 2½ tsp. fresh thyme leaves, divided
- 3 garlic cloves, minced
- 2 tbsp. cognac
- 7 cups unsalted venison or beef stock, plus more as needed
- 2 - 2½ lbs. yellow onions (about 3 medium), thinly sliced
- 4 tbsp. butter, plus extra for toast
- Sliced sourdough or rustic bread
- 1½ cups grated Gruyère, Swiss, or provolone cheese
- Finely chopped fresh chives for garnish
Also works with
Any wild game stew meat
Special equipment
Dutch Oven
Preparation
- Heat a large Dutch oven or wide pot over high heat. Add enough tallow or oil to lightly coat the bottom and let it melt. Working in batches as needed, add the stew meat and cook, undisturbed for a few minutes, until browned on the bottom. Give the meat a good stir and cook until browned all over. Generously season with salt, pepper, and 2 teaspoons of fresh thyme.
- Add the garlic and cook another few minutes, then carefully pour in the cognac. Allow it to boil for a minute to burn off the alcohol. Pour 6 cups of stock into the pan and stir, scraping up the browned bits from the bottom. Reduce the heat to the lowest setting, partially cover, and gently simmer for roughly 4 hours, or until the meat is tender.
- Caramelize the onions. Meanwhile, heat a separate, very wide skillet over medium-high heat. Drop in the butter, and after it starts foaming, add the onions. Allow them to cook, stirring sparingly, as they begin to soften and release their moisture. Season with salt and ½ teaspoon of thyme. Eventually they will start to turn a golden color, and browned bits will build up on the bottom of the pan. Reduce the heat to a lower setting to avoid burning, stir more frequently, and add a splash of beef stock when it gets dry. Continue this process (stirring, adding a splash of stock when it gets dry) until they become a deep golden brown color and are soft and jammy. This will take about an hour. Deglaze with ½ cup of stock to fully lift the browned bits from the bottom of the pan and dissolve it into the onions. Transfer the mixture into the stew and stir to incorporate. Season to taste.
- When the stew is very tender and ready to serve, prepare the cheesy toast. Preheat the oven to 425℉. Arrange the bread on a foil-lined sheet pan and swipe a pat of butter across the tops. Toast until lightly crisp, then top generously with cheese. Broil until the cheese is melted and bubbling. Cut the toast in half to fit the bowls, if needed.
- To serve, ladle the stew into bowls and top with the cheesy bread and fresh chives.
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Chef’s notes
Classic French onion soup is one of those dishes that rewards patience, and venison is right at home in it. This recipe is truly a labor of love with a two-part cooking process that gives each component the time it needs.
The meat is braised first with a splash of Cognac and stock, while the onions caramelize separately until deeply browned and sweet. This results in fork-tender venison and deeply flavorful onions that come together in a savory broth. The cheesy toast served on top makes it hearty and comforting.
It’s not a quick weeknight meal, but it’s exactly the kind of recipe worth making when you want to turn a freezer full of venison into something truly special.
Ingredients
- 2 lbs. venison stew meat (1-2 inch chunks)
- Beef tallow or oil for cooking
- Coarse sea salt and fresh cracked pepper
- 2½ tsp. fresh thyme leaves, divided
- 3 garlic cloves, minced
- 2 tbsp. cognac
- 7 cups unsalted venison or beef stock, plus more as needed
- 2 - 2½ lbs. yellow onions (about 3 medium), thinly sliced
- 4 tbsp. butter, plus extra for toast
- Sliced sourdough or rustic bread
- 1½ cups grated Gruyère, Swiss, or provolone cheese
- Finely chopped fresh chives for garnish
Also works with
Any wild game stew meat
Special equipment
Dutch Oven
Preparation
- Heat a large Dutch oven or wide pot over high heat. Add enough tallow or oil to lightly coat the bottom and let it melt. Working in batches as needed, add the stew meat and cook, undisturbed for a few minutes, until browned on the bottom. Give the meat a good stir and cook until browned all over. Generously season with salt, pepper, and 2 teaspoons of fresh thyme.
- Add the garlic and cook another few minutes, then carefully pour in the cognac. Allow it to boil for a minute to burn off the alcohol. Pour 6 cups of stock into the pan and stir, scraping up the browned bits from the bottom. Reduce the heat to the lowest setting, partially cover, and gently simmer for roughly 4 hours, or until the meat is tender.
- Caramelize the onions. Meanwhile, heat a separate, very wide skillet over medium-high heat. Drop in the butter, and after it starts foaming, add the onions. Allow them to cook, stirring sparingly, as they begin to soften and release their moisture. Season with salt and ½ teaspoon of thyme. Eventually they will start to turn a golden color, and browned bits will build up on the bottom of the pan. Reduce the heat to a lower setting to avoid burning, stir more frequently, and add a splash of beef stock when it gets dry. Continue this process (stirring, adding a splash of stock when it gets dry) until they become a deep golden brown color and are soft and jammy. This will take about an hour. Deglaze with ½ cup of stock to fully lift the browned bits from the bottom of the pan and dissolve it into the onions. Transfer the mixture into the stew and stir to incorporate. Season to taste.
- When the stew is very tender and ready to serve, prepare the cheesy toast. Preheat the oven to 425℉. Arrange the bread on a foil-lined sheet pan and swipe a pat of butter across the tops. Toast until lightly crisp, then top generously with cheese. Broil until the cheese is melted and bubbling. Cut the toast in half to fit the bowls, if needed.
- To serve, ladle the stew into bowls and top with the cheesy bread and fresh chives.