#tendervenison

This hearty venison stew tastes great and is great for cold nights. When you mix tender venison with fragrant herbs and vegetables, you get a dish that will warm you up from the inside out.

Ingredients: 2 lbs venison, cubed. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup red wine. 4 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 potatoes, diced. 1 cup frozen peas.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Add the deer meat cubes and brown them all over. Take them out of the pot and set them aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook until it gets soft. Add red wine to the pot and scrape up any browned food on the bottom. Bring the game back to the pot. Fill the pot with beef broth. Add rosemary, thyme, bay leaves, salt, and pepper. Once it starts to simmer, turn down the heat and cover. Stir every now and then for 1.5 hours. After you add the diced potatoes, cook for another 30 minutes or until the potatoes are soft. Add the frozen peas and stir them in. Cook for another 5 minutes, or until everything is hot. Take the bay leaves out before you serve.

Prep Time: 20 minutes

Cook Time: 120 minutes

That venison stew in the slow cooker is thick and hearty, just what you need on a cold day. There is tender venison meat, vegetables, and tasty herbs in it, making it a comforting and filling meal.

Ingredients: 2 lbs venison stew meat, cubed. 2 tbsp olive oil. 4 cups beef broth. 1 cup red wine. 1 onion, chopped. 3 cloves garlic, minced. 3 carrots, sliced. 3 potatoes, diced. 2 celery stalks, chopped. 1 can 14.5 oz diced tomatoes. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tbsp all-purpose flour. 2 tbsp water.

Instructions: In a skillet, heat olive oil over medium-high heat. Brown venison stew meat in the skillet for about 5 minutes. Transfer meat to the slow cooker. Add beef broth, red wine, onion, garlic, carrots, potatoes, celery, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or until meat is tender. In a small bowl, mix flour and water to make a slurry. Stir the slurry into the stew to thicken, and let cook for an additional 15-20 minutes. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes