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Dutch Oven Venison Stew
Dutch Oven Venison Stew
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Rich venison stew cooked in a savory red wine broth with hearty vegetables - perfect for cozy nights.
Ingredients:
  • 2 tablespoons bacon grease
  • 2 pounds venison, cut into chunks
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 teaspoon ground thyme
  • 2 bay leaves
  • 1 pound small red potatoes, chopped
  • 4 carrots, chopped
  • 0.5 cup sliced mushrooms
  • 0.5 cup frozen peas
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a gentle 300 degrees F (150 degrees C).
  • In an oven-proof pot or Dutch oven, heat bacon grease over medium heat. Brown the venison on all sides for about 5 minutes. Transfer the venison to a plate using a slotted spoon. Add onions to the pot and cook until tender for 4 to 5 minutes.
  • Combine minced garlic, rich tomato paste, and savory anchovy paste in a small bowl; then, incorporate the mixture into the onions. Stir in flour until fully dissolved.
  • Combine wine, beef broth, and chicken broth in the pot and bring to a boil, using a wooden spoon to delicately scrape up the flavorful browned bits. Introduce thyme and bay leaves, then gently simmer the liquid. Lastly, add the venison back to the pot and cover.
  • Simmer stew in the preheated oven for 1 hour. Then, add potatoes, carrots, and mushrooms and continue to simmer until potatoes are tender, approximately 1 more hour. Finally, add peas and stir.

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