Venison StewIngredients:2 pounds venison

Venison Stew

A hearty, comforting stew that’s perfect for showcasing tender venison and rich vegetables.

Ingredients

• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

Instructions

1. Pat the venison dry and toss with the flour.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the venison on all sides, then remove and set aside.
3. Add the onion, carrots, and celery to the pot. Cook for 4–5 minutes until slightly softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Return the venison to the pot. Add the potatoes, beef broth, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce the heat to low.
7. Cover and simmer for 1½–2 hours, or until the venison is tender.
8. Remove the bay leaf and adjust seasoning as needed.
9. Serve hot with crusty bread or biscuits.

Slow Cooker Option

1. Brown the floured venison and sauté the onion as directed.
2. Transfer everything to a slow cooker.
3. Cook on Low for 7–8 hours or High for 4–5 hours.
4. Remove the bay leaf before serving.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2 hours (stovetop) or 7–8 hours (slow cooker)