Description
A hearty and flavorful venison stew perfect for cold days. Tender venison meat cooked with vegetables in a rich broth.
Ingredients
Scale
- 1.5 lbs venison, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 2 potatoes, diced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the venison cubes on all sides, then remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute.
- Pour in red wine and scrape the bottom of the pot to deglaze.
- Return the venison to the pot. Add beef broth and potatoes.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours until meat is tender.
- Season with salt and pepper before serving.
Notes
- For best results, marinate the venison overnight to tenderize.
- You can substitute beef broth with vegetable broth if preferred.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
