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Venison Stew
Rich and delicious stew using venison meat, potatoes, carrots in a rich broth of red wine, tomato paste and beef stock. Topped with fresh torn basil.
Prep Time:
15
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Servings:
6
Ingredients
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
6
potatoes
, peeled and cut into large chunks
6
carrots
, peeled and roughly chopped
3
cups
venison broth or beef broth
1
tsp
salt
1/2
tsp
pepper
1
tbsp
corn starch
, for thickening
1/2
cup
fresh basil
Instructions
Preheat oven to 350F.
Whisk together the flour, salt, black pepper, and paprika. Toss cubed venison in the flour 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.
Nutrition
Per serving:
Calories:
566
kcal
Carbohydrates:
61
g
Protein:
43
g
Fat:
11
g
Saturated Fat:
2
g
Cholesterol:
129
mg
Sodium:
1440
mg
Fiber:
6
g
Sugar:
8
g
Nutrition Disclaimer