Venison Stew Recipe
Venison stew recipe in Dutch Oven with potatoes, carrots and onions with a thick gravy sauce is delicious cooked low and slow on the stove.
Servings: 6
Equipment
- 1 dutch oven
- 1 cutting board
Ingredients
- 2 tbsp olive oil
- 1.5 lbs venison cut into bite size pieces
- 1/3 c carrots peeled and diced
- 1/2 c onion diced
- 1/2 c celery sliced
- 3 tbsp minced garlic
- 2 c red potatoes cut into large bite size cubes
- 2 c beef broth
- 2 tsp tomato paste
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp parsley
- 1 tsp salt
- 2 tbsp cornstarch optional for thicker sauce
Instructions
- Blot meat pieces with paper towels, sprinkle with salt and pepper.
- Heat 1 tbsp oil in a frying pan. Fry the venison on high heat, stirring so that each piece is browned on all sides. 5-7 minutes will be enough. Then transfer the venison to a Dutch Oven.
- In the remaining oil, fry the chopped onions, carrots and celery for 5 minutes on low heat, stirring occasionally. Add garlic and tomato paste.
- Pour in 1 cup of broth and stir, cover the pan with a lid, bring to a boil and wait 5 minutes. Pour vegetables with broth into Dutch Oven, add salt, spices and parsley. Stir and cook for 60 minutes.
- After 60 minutes, add potatoes, pour in the remaining broth (whisk with cornstarch if you want sauce to be thicker before pouring into pot) and cook the stew for another half hour or until they are tender to your liking. Ready stew can be served immediately, with chopped fresh herbs.
Video
Nutrition
Serving: 2oz | Calories: 223kcal | Carbohydrates: 9g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 776mg | Potassium: 609mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1342IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 4mg