Venison Stew recipe

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Ingredients

2 tablespoons bacon grease
2 pounds venison, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon anchovy paste
3 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
1 cup chicken broth
1 teaspoon ground thyme
2 bay leaves
1 pound small red potatoes, chopped
4 carrots, chopped
½ cup sliced mushrooms
½ cup frozen peas
1 pinch salt and ground black pepper to taste

Nutrition Info

308.8 calories
carbohydrate: 25.6 g
cholesterol: 114.7 mg
fat: 3.7 g
fiber: 3.9 g
protein: 35 g
saturatedFat: 1.4 g
servingSize: -
sodium: 375.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease, cook and stir until tender, 4 to 5 minutes.

  3. Mix garlic, tomato paste, and anchovy paste together in a small bowl, add to onions. Stir flour into onion mixture until dissolved.

  4. Pour wine, beef broth, and chicken broth into the pot, bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.

  5. Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Recipe Yield

6 servings

Recipe Note

Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.

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