Ingredients (Serves 6)2 pounds venison, cut into 1½-inch cubes3 tablespoons olive oil or butter1 large onion, chopped3 cloves garlic, minced3 carrots, sliced3 potatoes, cubed2 celery stalks, sliced3 tablespoons flour (optional, for thickening)3 cups beef broth or venison stock1 cup water or red wine2 tablespoons tomato paste1 teaspoon salt (adjust to taste)½ teaspoon black pepper1 teaspoon paprika1 teaspoon dried thyme or rosemary1 bay leaf
Step-by-Step InstructionsStep 1: Prepare the VenisonPat venison dry with paper towelsLightly season with salt and pepper(Optional) Toss with flour for a thicker stewStep 2: Brown the MeatHeat oil in a large pot or Dutch oven over medium-high heatBrown venison in batches (do not crowd the pot)Remove and set aside
Recipe in First (c.o.m.m.e.n.t )
