Hearty and delicious venison stew that will warm you up on a cold winter night.

This venison stew is a comforting and hearty dish made with tender venison meat, root vegetables, and savory herbs. It's a perfect dinner option for cold winter nights and a great way to enjoy the flavors of the wild. Serve it with a side of crusty bread for a complete meal.

Ingredients

• 2 pounds venison stew meat, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• Fresh parsley, for garnish

Directions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the venison meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Return the venison meat to the pot and add the beef broth, red wine, diced tomatoes, dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
5. In a small bowl, mix the flour and water to make a slurry. Stir the slurry into the stew to thicken the broth.
6. Simmer the stew for an additional 10 minutes to cook off the raw flour taste. Remove the bay leaf before serving.
7. Ladle the venison stew into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Interesting Facts