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The Best Venison Stew Recipe
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2
Reviews
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By:
Ann Terry
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The Best Venison Stew Recipe uses venison, olive oil, potatoes, carrots, celery, onion, garlic, herbs de Provence, salt and pepper, diced tomatoes, beef stock, and Worcestershire sauce in making this delicious venison stew recipe.
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INGREDIENTS
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1 lb. venison, diced
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1 Tbsp. olive oil
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2 and 1/2 cups diced potatoes, skin on
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2 cups diced carrots
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1 cup diced celery
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1 large onion, diced
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2 garlic cloves, minced
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2 tsp. herbs de Provence
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1 tsp. salt
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3/4 tsp. black pepper
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1 15 0z. can diced tomatoes
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4 cups unsalted beef or venison stock
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3–4 dashes Worcestershire sauce
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DIRECTIONS
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1:
Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
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2:
When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot
and set aside.
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3:
Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes,
or until they begin to soften.
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4:
Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and
Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
Serve hot (is amazing with crusty bread).
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