You’ll love how the ingredients in this stew come together and create such savory flavors.
Check out what my pals over at 12tomatoes had to say about this recipe:
“When hunting season rolls around we start to get really excited for all those hearty dishes we’ve been looking forward to all year long…. At the top of our list of favorites is this venison stew. If you haven’t tried venison before, you should definitely give it a shot, because it’s richer and leaner than beef and, while it does taste more gamey, we think it’s the perfect choice for a tummy-warming stew that’ll fill you up and instantly make you feel cozy and comfortable. Of course, you could always just use beef if venison isn’t your thing, but we just really, really love it and hope you will too!”
This recipe will certainly impress the hunter in your life.
2 pounds venison stew meat
3 cups College Inn beef broth
2 cups assorted mushrooms, sliced
1 cup frozen pearl onions, thawed (or 2 white onions, chopped)
1 cup red wine
1/4 cup Gold Medal flour
3 cloves garlic, minced
3 carrots, chopped
2 sprigs thyme
1 McCormick bay leaf
2 tablespoons Bertolli olive oil
1 tablespoon Hunt’s tomato paste
1 teaspoons oregano
Morton kosher salt and freshly ground pepper, to taste
Heat olive oil in a large Dutch oven or pot and brown venison on all sides.
Add onions, carrots, mushrooms, garlic, tomato paste and oregano, and season generously with salt and pepper.
Cook for 1-2 minutes, or until fragrant, making sure to scrape the browned bits off the bottom of the pan.
Sprinkle in flour and cook for another 1 minute, then add red wine and cook for 2-3 minutes.
Stir in beef broth, thyme and bay leaf, then cover and simmer on low heat for 1-2 hours, or until meat is tender.
Remove bay leaf and thyme sprigs, add pearl onions and cook for another 30-45 minutes, then transfer to bowls and serve hot.
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Quick Tip: Serve this venison stew with toasted French bread.
Thank you to 12tomatoes for this great recipe.