Name: Dutch Oven Venison Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Bacon grease - 2 tablespoons; Venison, cut into chunks - 2 pounds; Onion, chopped - 1; Garlic, minced - 2 cloves; Tomato paste - 1 tablespoon; Anchovy paste - 1 teaspoon; All-purpose flour - 3 tablespoons; Red wine - 1 cup; Beef broth - 1 cup; Chicken broth - 1 cup; Ground thyme - 1 teaspoon; Bay leaves - 2; Small red potatoes, chopped - 1 pound; Carrots, chopped - 4; Sliced mushrooms - ½ cup; Frozen peas - ½ cup; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dutch Oven Venison Stew

1. Bacon grease - 2 tablespoons

2. Venison, cut into chunks - 2 pounds

3. Onion, chopped - 1

4. Garlic, minced - 2 cloves

5. Tomato paste - 1 tablespoon

6. Anchovy paste - 1 teaspoon

7. All-purpose flour - 3 tablespoons

8. Red wine - 1 cup

9. Beef broth - 1 cup

10. Chicken broth - 1 cup

11. Ground thyme - 1 teaspoon

12. Bay leaves - 2

13. Small red potatoes, chopped - 1 pound

14. Carrots, chopped - 4

15. Sliced mushrooms - ½ cup

16. Frozen peas - ½ cup

17. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Dutch Oven Venison Stew

1. Stage

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

2. Stage

Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in 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.

3. Stage

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

4. Stage

Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping 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.

5. Stage

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.