Ingredients (Serves 6)2 pounds venison, cut into 1½-inch cubes3 tablespoons olive oil or butter1 large onion, chopped3 cloves garlic, minced3 carrots, sliced3 potatoes, cubed2 celery stalks, sliced3 tablespoons flour (optional, for thickening)3 cups beef broth or venison stock1 cup water or red wine2 tablespoons tomato paste1 teaspoon salt (adjust to taste)½ teaspoon black pepper1 teaspoon paprika1 teaspoon dried thyme or rosemary1 bay leafStep 1: Prepare the VenisonPat venison dry with paper towelsLightly season with salt and pepper(Optional) Toss with flour for a thicker stewStep 2: Brown the MeatHeat oil in a large pot or Dutch oven over medium-high heatBrown venison in batches (do not crowd the pot)Remove and set asideStep 3: Build the BaseIn the same pot, add onion and celeryCook 4–5 minutes until softenedAdd garlic and cook 30 secondsStir in tomato paste and spicesStep 4: SimmerReturn venison to the potAdd carrots, potatoes, broth, and water/wineAdd bay leafBring to a gentle boil, then reduce to lowStep 5: Slow CookCover and simmer 2½–3 hours, stirring occasionallyStew is ready when venison is fork-tenderStep 6: Final AdjustmentsTaste and adjust salt and pepperRemove bay leafLet rest 10 minutes before servingWith crusty bread or biscuitsOver mashed potatoesWith rice or egg noodlesAlongside a simple green saladLow and slow cooking is essentialAcid (wine or tomato paste) helps tenderizeStew tastes even better the next dayRefrigerator: 4 daysFreezer: up to 3 monthsIf you want, I can also give you:Slow cooker venison stewInstant Pot venison stewOld-fashioned hunter’s venison stewVenison stew without potatoesJust tell me
Venison Stew (Rich, Tender & Hearty)
