Hearty Venison Stew with Red Wine
Ingredients
- •3 lbs venison stew meat, cut into 1-inch cubes
- •1/2 cup flour
- •4 tablespoons olive oil
- •4 strips bacon, chopped
- •2 onions, diced
- •4 carrots, cut into chunks
- •4 celery stalks, sliced
- •1 lb potatoes, cubed
- •8 oz mushrooms, halved
- •4 cloves garlic, minced
- •2 cups red wine
- •3 cups beef stock
- •2 tablespoons tomato paste
- •2 bay leaves
- •1 tablespoon fresh rosemary
- •Salt and pepper to taste
Instructions
- 1
Season venison with salt and pepper, toss with flour to coat.
- 2
Cook bacon in large Dutch oven until crispy. Remove and set aside.
- 3
Brown venison in batches in bacon fat, about 3 minutes per side. Remove and set aside.
- 4
Add olive oil if needed. Sauté onions, carrots, and celery until softened, about 8 minutes.
- 5
Add garlic and tomato paste, cook 2 minutes. Add wine and scrape up browned bits.
- 6
Return venison and bacon to pot. Add stock, bay leaves, and rosemary. Bring to simmer.
- 7
Cover and cook on low heat for 1 1/2 hours. Add potatoes and mushrooms, cook 45 minutes more.
- 8
Remove bay leaves. Season with salt and pepper. Serve in bowls with crusty bread.
About Venison
Venison is lean, high in protein, and rich in iron. It has a slightly gamey flavor that pairs well with bold seasonings and fruit-based sauces.