Apple Cider Venison Stew, Venison Stew

Dice the carrots, celery, onion, and potato.

Coat the venison with flour, salt, and pepper.

Heat a Dutch oven on the stove.

Add oil to the Dutch oven and brown the coated venison.

Add 2 cups of water to the pot.

Pour in 1 tablespoon of apple cider vinegar.

Add 1/2 teaspoon of ground thyme to the pot.

Pour in 1 cup of apple cider and stir everything together.

Cover the pot and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cook for 2 hours until the meat is tender.

After 2 hours, add the diced onions, potatoes, carrots, and celery to the pot.

Bring the pot back to a boil, then reduce to a simmer for an additional 45 minutes until the vegetables are tender.

Equipment Needed

Spice Level:

Allergens