Description
A comforting venison stew that captures the warmth of home-cooked meals, perfect for sharing with loved ones.
Ingredients
- 1 lb. venison, diced with all sinew removed
- 1 Tbsp. olive oil
- 2 and ½ cups diced potatoes (about 3 medium potatoes)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence
- 1 tsp. salt
- ¾ tsp. black pepper
- 1 (15 oz.) can diced tomatoes
- 4 cups unsalted beef stock or venison stock
- 3-4 dashes Worcestershire sauce
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the diced venison. Sauté for 5-7 minutes until the edges start to brown, then remove it from the pot and set aside.
- Reduce the heat to medium and introduce the potatoes, carrots, celery, and onion. Allow the vegetables to sauté for about 8-10 minutes until they soften.
- Stir in the minced garlic, herbs de Provence, salt, and pepper, cooking for an additional minute for the spices to release their fragrance.
- Next, add the canned tomatoes, beef stock, and Worcestershire sauce to the pot. Return the venison to the pot and stir well.
- Bring the concoction to a boil. Once boiling, reduce the heat, cover with a lid, and let the stew simmer for 1-2 hours, allowing the venison to become tender and the flavors to intensify.
- Serve it hot and pair it with crusty bread.
Notes
Consider adding root vegetables or frozen peas for extra flavor. Adjust seasonings during simmering for best results.