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–+ servings
hearty venison meat stew

Venison Stew

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Dutch oven or large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 pound venison cubed
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 4 carrots sliced
  • 3 potatoes diced
  • 2 cup beef broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoon all-purpose flour
  • 1 cup frozen peas

Instructions
 

  • Heat olive oil in a Dutch oven over medium-high heat.
  • Brown the venison in batches, then remove and set aside.
  • Add onion and garlic to the pot and sauté until softened.
  • Stir in carrots and potatoes, cooking for a few minutes.
  • Return venison to the pot and sprinkle with flour, stirring to coat.
  • Pour in beef broth and red wine, then add tomato paste, thyme, and rosemary.
  • Season with salt and pepper, then bring to a simmer.
  • Cover and reduce heat, cooking for about 1.5 to 2 hours until meat is tender.
  • Stir in peas and cook for an additional 5 minutes.
  • Remove from heat and let the stew rest for 10 minutes before serving.

Notes

Venison can be a lean meat, so be careful not to overcook it to maintain its tenderness. Adjust the seasoning towards the end of cooking to suit your taste, and consider adding a splash of vinegar or a pinch of sugar if the stew needs a little more depth.
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