Venison Stew

Venison Stew

Serves: 6
Prep Time: 20 minutes
Cook Time: 2–2.5 hours

 Ingredients

• 2 pounds venison, cut into 1½-inch cubes
• 3 tablespoons olive oil or butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 4 cups beef broth (or venison stock if available)
• 1 cup red wine (optional, but adds depth)
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 1 teaspoon rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• 1 tablespoon flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

 Instructions

1. Brown the meat
   Heat 2 tablespoons of olive oil or butter in a large pot over medium-high heat. Add the venison cubes in batches and brown them on all sides. Remove and set aside.
2. Sauté vegetables
   In the same pot, add the remaining oil. Cook the onion for about 3–4 minutes until softened. Add garlic, carrots, and celery, and cook for another 5 minutes.
3. Add tomato paste
   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
4. Deglaze the pot
   Pour in the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
5. Build the stew
   Return the venison to the pot. Add the broth, potatoes, thyme, rosemary, bay leaves, salt, and pepper.
6. Simmer
   Bring to a boil, then reduce heat to low. Cover and let it simmer gently for 2 to 2½ hours, until the venison is tender.
7. Thicken (optional)
   If you want a thicker stew, mix 1 tablespoon flour with a little water, then stir it into the stew. Simmer for another 10 minutes.
8. Finish and serve
   Remove bay leaves, taste and adjust seasoning. Garnish with fresh parsley and serve hot.

 Tips

• Venison is lean, so don’t rush cooking—slow simmering makes it tender.
• You can add mushrooms or peas for extra flavor and texture.
• Serve with crusty bread to soak up the rich sauce.