Steps to Prepare Venison Bone Broth

Venison Stew

Bring water to a gentle simmer.

Recipe Summary Venison Stew

Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.

Ingredients | Venison Bone Broth

2 tablespoons bacon grease

2 pounds venison, cut into chunks

1 onion, chopped

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon anchovy paste

3 tablespoons all-purpose flour

1 cup red wine

1 cup beef broth

1 cup chicken broth

1 teaspoon ground thyme

2 bay leaves

1 pound small red potatoes, chopped

4 carrots, chopped

½ cup sliced mushrooms

½ cup frozen peas

1 pinch salt and ground black pepper to taste

Directions

Preheat oven to 300 degrees F (150 degrees C).

Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.

Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.

Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.

Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Vegetable broth can be substituted for the chicken broth, if desired.

Add butter to the flour to make a roux, if desired.

Info | Venison Bone Broth

prep: 20 mins cook: 2 hrs 5 mins total: 2 hrs 25 mins Servings: 6 Yield: 6 servings

TAG : Venison Stew

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