Description
This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients. Gluten free, dairy free, paleo, and Whole30 friendly.
Ingredients
- 1 lb. venison, diced with all sinew removed
- 1 Tbsp. olive oil
- 2 1/2 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1 15 oz. can diced tomatoes
- 4 cups unsalted beef stock or venison stock
- 4 dashes Worcestershire sauce
Instructions
- Step: Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue.
- Step: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
- Step: When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
- Step: Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
- Step: Add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
- Step: Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
- Step: Serve hot.
Notes
Beef, moose or elk can be used as substitutes. Use Italian seasoning if herbs de Provence are unavailable. For slow cooker: sauté venison first, then combine all ingredients and cook on high for 4-5 hours or low for 8 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg