Venison Stew

Venison Stew

Venison Stew
You'll hold this venison stew near and "deer" to your heart. Chock full of vegetables and potatoes, it's simply delicious and can easily pass as an entire meal in one dish.
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Makes:
8 servings

Ingredients
1 cup bacon, medium dice
2 tbsp. olive oil
3 cups venison leg, trimmed and cut into 1-inch cubes
1 tsp. salt
1/2 tsp. pepper
1/2 cup flour
1/4 cup onion, small dice
1 tsp. garlic, chopped
1 cup red wine
4 cups beef stock or broth
1 cup tomato puree
3/4 cup Yukon Gold potatoes, large dice
1/2 cup carrots, medium dice
1/2 cup rutabaga, medium dice
1/4 cup celery, medium dice
1/4 cup leeks, medium dice
1 tsp. fresh thyme, chopped

Methods/steps
Render the bacon in a heavy bottom pot until crispy; remove with a slotted spoon and reserve; add olive oil to the rendered bacon fat in the pot. Season venison and dredge in flour; add it to the pot with the onions, browning it well on all sides. If any oil remains, add flour to absorb and make a roux. Add the red wine and beef stock or broth, slowly stirring to prevent lumps. Add the tomato puree; bring to a simmer, cover and cook for 1 1/2 hour. Add Yukon Gold potatoes, carrots, rutabaga and fresh thyme; cover and simmer for 20 minutes. Add celery, leeks and reserved bacon; return to a simmer and cook until all vegetables are tender, approximately 15 minutes. Adjust consistency if needed with more stock and season with salt and black pepper.

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