Venison Stew

Venison Stew is a warm and hearty dish made with tender venison, vegetables, and rich broth. It slowly cooks together to create a thick and flavorful stew that is perfect for a comforting meal.

Ingredients

• 2 lbs venison stew meat, in chunks

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 large carrots, sliced

• 3 medium-sized potatoes with their skin peeled and cut into pieces

• 1 cup mushrooms, sliced

• 2 celery stalks, chopped

• 3 cups beef broth

• 1 cup water

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Black pepper and salt to taste

• 2 tablespoons general flour

• Fresh parsley, chopped

Venison Stew: Instructions

1. Heat olive oil in a big pot on medium-high heat.. Add venison and brown on every side. Remove and set aside.

2. Add the onion, garlic, carrots, celery and mushrooms to the same pot and saute it, until it is a little softened, (about 4-5 minutes).

3. Add tomato paste and cook one minute. Add flour and mix with the vegetables.

4. Return the venison to the pot. Then add potatoes, beef broth, water, thyme, rosemary, bay leaf, salt, pepper.

5. Let it boil slowly, then turn the heat to the lowest setting. Bake and boil 1 1/2-2 hours, stirring every so often, until the venison is tender and the stew thick.

6. Take off bay leaf, season to taste and then sprinkle with fresh parsley and serve.

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