Venison Stew, Hearty Edition

Venison Stew, Hearty Edition

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A warm, hearty and healthy way to use those tough cuts of venison. 

1 ½ lb venison roast or chuck in 1” chunks
¼ cup flour, seasoned with salt & pepper
¼ lb butter
3 onions, chopped
2 carrots, chopped
2 sticks celery, chopped
½ head of garlic, smashed
2 parsnip, chopped
1 large sweet potato, chopped
½ cup red wine
1 ½ L beef stock
1 tbsp grainy mustard
3 sprigs rosemary
6 sprigs thyme
2 bay leaves
Juniper berries, crushed

Coat venison pieces in flour. Heat heavy bottom pot over medium high heat. Brown the meat pieces thoroughly, the darker the color the more flavor. Remove meat and set aside.
Add onion, carrot, celery and garlic, cook for 3-5 minutes or until lightly softened. Add parsnip and sweet potato. Deglaze pot with red wine, stir to ensure all brown bits are off the bottom of the pot. Stir in mustard and add meat back to. Pour in beef stock. Place herbs and seasonings and bring it up to a boil. Reduce to a simmer and cook for 2 hours or until meat is tender. Serve with crusty bread to soak up all that sauce. Yum!

 

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