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TASTY VENISON STEW

So, you've bagged that deer or elk, now what do you do with all that meat? 

Besides burgers, chili, and jerky, I like to make venison stew. You can prepare the stew in a pressure cooker or on the stove top.

What do you need to make a hearty, rich venison stew? I thought you'd never ask!

Ingredients

–bacon –venison/elk  —salt & pepper —paprika –pepper flakes  –onion & garlic – broth –diced tomatoes –thyme & sage –russet potatoes  – carrots –flour –red wine

Fry bacon in a 6-quart Dutch oven.

STEP 1

– Season meat with salt, paprika, black pepper, and crushed red pepper.

STEP 2

– Fry the meat in batches over medium heat.

STEP 3

– Add diced onion and garlic and saute until caramelized.

STEP 4

– Add beef broth. Deglaze the pot. Add tomatoes, thyme, and sage.

STEP 5

– Bring to a boil, then turn down the heat to low and cook, covered, for one hour.

STEP 6

– Add potatoes and carrots, and continue to simmer, covered, for one more hour.

STEP 7

– Whisk wine and flour together to form a paste. Add ½ cup of hot broth to the paste and stir to make a slurry.

STEP 8

– Pour the slurry back into the pot, and stir to combine.

STEP 9

– Bring to a boil, while stirring, until the stew is thickened.

STEP 10

For Instant Pot or other pressure cooker directions follow this link.

Enjoy!!!

GET THE  FULL RECIPE

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