This venison stew recipe is easy to make and the meat is full apart tender with melt in your mouth deliciousness. It’s packed with veggies and a rich flavourful broth.
How long will it take? Prep time 15 minutes
Cook time – 4-5 hours
Cook – stove top or slow cooker
Serves – 4
· 1kg diced venison
· 1 Tbsp. olive oil
· 2 and 1/2 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
· 3/4 tsp. black pepper
· 1 400gm . can diced tomatoes
· 4 cups unsalted beef stock or venison stock
· 3–4 dashes Worcestershire sauce
INSTRUCTIONS
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. Our Diced Venison is pan ready.
2. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
3. 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.
4. 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.
5. 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.
6. 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.
· If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.
· Herbs de Provence is a French spice blend. It’s lovely and works well with this recipe
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