Dutch Oven Venison Stew

This Dutch oven venison stew has a flavorful, red wine-based broth with plenty of vegetables for a hearty and warming meal on cold evenings.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 25 mins
• Calories: 309 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 1 onion, chopped
• 1 cup beef broth
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 bay leaves
• 1 tablespoon tomato paste
• 4 carrots, chopped
• 1 cup red wine
• 2 tablespoons bacon grease
• 1 teaspoon anchovy paste
• 1 teaspoon ground thyme
• 2 pounds venison, cut into chunks
• 1 pound small red potatoes, chopped
• 0.5 cup frozen peas
• 0.5 cup sliced mushrooms

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.