Cooked - Venison Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Venison Stew

6.0

2 lbs venison shoulder or leg (cut into 1.5-inch cubes)

3 large carrots (peeled and cut into 1-inch rounds)

2 medium yellow onions (roughly chopped)

3 celery stalks (sliced)

3 cloves garlic (minced)

2 medium Yukon Gold potatoes (cubed)

2 tbsp tomato paste

2 cups beef or venison broth

1 cup dry red wine

2 tbsp olive oil

2 tbsp all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp dried thyme

2 bay leaves

1 tbsp Worcestershire sauce

Fresh parsley for garnish

Pat venison dry, season with salt, pepper, and paprika, then toss in flour to coat.
Sear venison in batches in hot olive oil, 3–4 minutes per side until browned. Set aside.
Sauté onions and celery for 5 minutes. Add garlic and tomato paste, cook 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer 2 minutes.
Return venison to pot. Add broth, Worcestershire, thyme, and bay leaves. Bring to a boil.
Reduce to low, cover, and simmer for 1 hour 30 minutes.
Add carrots and potatoes. Simmer uncovered 45–60 minutes until tender and thickened.
Remove bay leaves, adjust seasoning, garnish with parsley, and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food👥Gatherings

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 5 weeks ago

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