Venison Stew

Recently I went hunting with my brother and was able to put meat in the freezer. My wife isn't a big venison fan, so I always try to come up with ways to hide the wild game flavor. For those of you that enjoy venison this is a no brainer. But, if you don't like venison, just substitute beef instead. My favorite part of this meal--easy clean-up as you make it all in one pot.


3lbs venison stew meat
2 tablespoons olive oil
1/4 cup all purpose flour
1 small carton of chopped mushrooms
1 large white onion, chopped
3 shallots, chopped
3 celery stalks, chopped
3 carrots, chopped
2 cloves garlic, chopped
15oz can of diced tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme
3 bay leaves
1 cup GOOD dry red wine
3 tablespoons beef base

Step 1: 

In a mixing bowl, add flour plus 2 tablespoons of smoked paprika, and the salt and garlic powder. Add one teaspoon of onion powder, cayenne pepper, dried oregano and dried thyme. Mix well.

Step 2: 

Toss the venison in the oil and let sit.

Step 3: 

In a large pot (I used the Dutch oven for this), heat the olive oil and sear the meat for 5 minutes, stirring occasionally.

Step 4: 

Add the onions and shallots. Sauté for 2 - 3 minutes.

Step 5: 

Time to deglaze the bottom of the pan to get the yumminess. Pour in the wine and scrape the bottom of the pan with a wooden spoon.

Step 6: 

Add mushrooms, carrots, and celery.

Step 7: 

Cook for 3 - 4 minutes and then add garlic, tomatoes, basil, thyme, and beef base.

Step 8: 

Pour in 4 cups of water and bay leaves.

Step 9: 

Bring to a boil, then simmer on low for 60 minutes. This stew goes great with crusty bread.

Step 10: 

Here is a picture of me and my first buck from the trip.


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