Venison Stew

Venison stew, rich in lean protein and essential nutrients like iron and zinc, offers a hearty and nutritious option for those following an animal-based diet. Its lower fat content compared to other red meats makes it a healthier choice, contributing to muscle maintenance and overall vitality.

Ingredients:

1 cup red wine (optional)

4 cups beef or vegetable broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper

2 tablespoons flour (for thickening)

Fresh parsley, chopped (for garnish) Ingredients:

2 lbs venison stew meat, cut into bite-sized pieces

3 tablespoons olive oil or melted butter

1 large onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

3 potatoes, peeled and chopped

2 celery stalks, chopped

Steps:

Preparation:

Heat 2 tablespoons of olive oil or melted butter in a large pot over medium-high heat.

Add the venison stew meat and brown on all sides. Remove and set aside.

Sauté Vegetables:

In the same pot, add the remaining olive oil or butter.

Sauté the chopped onion, garlic, carrots, potatoes, and celery until they begin to soften, about 5-7 minutes.

Deglaze the Pot:

Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.

Let it cook for 2-3 minutes until the wine reduces by half.

Combine Ingredients:

Add the venison back to the pot along with the beef or vegetable broth, tomato paste, thyme, rosemary, salt, and pepper.

Stir well to combine.

Cook the Stew:

Bring the mixture to a boil, then reduce the heat to low.

Cover and let it simmer for about 2 hours, or until the venison is tender and the flavors are well combined.

Thicken the Stew:

In a small bowl, mix the flour with a bit of cold water to create a slurry.

Slowly stir the slurry into the stew to thicken it. Let it cook for an additional 10 minutes.

Serve:

Ladle the stew into bowls and garnish with freshly chopped parsley.

Enjoy your hearty and delicious venison stew!