Venison Stew📝 Ingredients (Serves 6)2 lb venison, cut into 1½-inch cubes3 tbsp olive oil or butter1 large onion, chopped3 cloves garlic, minced3 carrots, sliced3 potatoes, cubed2 celery stalks, sliced3 tbsp flour (optional, for thickening)3 cups beef broth or venison stock1 cup water or red wine2 tbsp tomato paste1 tsp salt (adjust to taste)½ tsp black pepper1 tsp paprika1 tsp dried thyme or rosemary1 bay leaf👩🍳 InstructionsStep 1: Prepare the VenisonPat the venison dry with paper towels.Season lightly with salt and pepper.(Optional) Toss with flour for a thicker stew.Step 2: Brown the MeatHeat oil in a large pot or Dutch oven over medium-high heat.Brown the venison in batches (do not overcrowd).Remove and set aside.💡 Browning adds deep flavor — don’t skip this step.Step 3: Build the BaseIn the same pot, add onion and celery.Cook for 4–5 minutes until softened.Add garlic and cook for 30 seconds.Stir in tomato paste and spices.Step 4: SimmerReturn venison to the pot.Add carrots, potatoes, broth, and water/wine.Add bay leaf.Bring to a gentle boil, then reduce to low heat.Step 5: Slow CookCover and simmer for 2½–3 hours, stirring occasionally.Stew is ready when venison is fork-tender.Step 6: Final AdjustmentsTaste and adjust salt and pepper.Remove bay leaf.Let rest for 10 minutes before serving.🍽️ Serving SuggestionsWith crusty bread or biscuitsOver mashed potatoesWith rice or egg noodlesAlongside a simple green salad⭐ Tips for Perfect Venison StewLow and slow cooking is essential.Acid (wine or tomato paste) helps tenderize the meat.The stew tastes even better the next day.📦 StorageRefrigerator: up to 4 daysFreezer: up to 3 months
Venison Stew (Rich, Tender & Hearty)
