I do not cook venison much at all, but the other day a friend gave me a couple pounds of venison meat, after a hunting trip. I was eager to try cooking it and decided to make a stew. WOW – this stew was packed with flavor. The venison was tender but it was the stew broth that really rocked. Red wine, tomato paste and beef stock created a wonderfully robust broth and the fresh basil was the perfect last minute addition.
- 2 pounds venison meat , trimmed and cubed
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 3 tbsp oil
- 2 onions , diced
- 3 garlic cloves , minced
- 4 tbsp tomato paste
- 1 1/2 cups red wine
- 4-6 large potatoes , peeled and cut into large chunks
- 4-6 carrots , peeled and roughly chopped
- 3 cups venison broth or beef broth
- salt and pepper , to taste
- 1 tbsp corn starch , for thickening
- 1 bunch fresh basil
- Preheat oven to 350F.
- Whisk together the flour, salt, black pepper, and paprika. Toss cubed venison in the four and spices until coated. Dust off any excess flour.
- Heat oil in a skillet or dutch oven on medium heat. Add venison and brown the meat flipping every minute or two.
- Add the onions and garlic and saute them for a couple minutes.
- Stir in the tomato paste and pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
- If the meat and onions are in a skillet, transfer to a large roasting pot. Add the potatoes, carrots, beef broth, salt and pepper.
- Cook in the oven for 3 hours.
- Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
- Rip up the fresh basil and stir into the stew just before serving.