👩🍳 Instructions
Step 1: Prepare the Venison
Pat the venison dry with paper towels.
Season lightly with salt and pepper.
(Optional) Toss with flour for a thicker stew.
Step 2: Brown the Meat
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown the venison in batches (do not overcrowd).
Remove and set aside.
💡 Browning adds deep flavor — don’t skip this step.
Step 3: Build the Base
In the same pot, add onion and celery.
Cook for 4–5 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and spices.
Step 4: Simmer
Return venison to the pot.
Add carrots, potatoes, broth, and water/wine.
Add bay leaf.
Bring to a gentle boil, then reduce to low heat.
Step 5: Slow Cook
Cover and simmer for 2½–3 hours, stirring occasionally.
Stew is ready when venison is fork-tender.
Step 6: Final Adjustments
Taste and adjust salt and pepper.
Remove bay leaf.
Let rest for 10 minutes before serving.
🍽️ Serving Suggestions
With crusty bread or biscuits
Over mashed potatoes
With rice or egg noodles
Alongside a simple green salad
⭐ Tips for Perfect Venison Stew
Low and slow cooking is essential.
Acid (wine or tomato paste) helps tenderize the meat.
The stew tastes even better the next day.
📦 Storage
Refrigerator: up to 4 days
Freezer: up to 3 months
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