SIMPLE DUTCH OVEN VENISON STEW AT CAMP EASY DUCTH OVEN RECIPE

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Prepare the venison by removing all silver skin and connective tissues, cutting it into small pieces.

Season the venison with a salt, pepper, and garlic blend, mixing well and letting it sit for about 10 minutes.

Heat a 12-inch Dutch oven over coals until warmed up, then add chopped bacon to render fat.

If needed, add olive oil to the Dutch oven to ensure enough fat for browning.

Dredge the seasoned venison pieces in flour and add them to the Dutch oven to brown.

Brown the venison pieces in the Dutch oven until nicely browned.

Add water, beef bone broth, Worcestershire sauce, and red wine to the Dutch oven, stirring to combine.

Add 2 sprigs of rosemary to the mixture and bring it to a boil.

Once boiling, reduce heat by moving coals to the edges of the Dutch oven, leaving a few lit in the center, and cover with the lid to simmer for about 45 minutes, checking occasionally.

If the heat is too low, add more coals on top of the lid to maintain simmering temperature.

After about 15 minutes, check the meat for tenderness; it should be break-apart tender before adding vegetables.

Once the meat is tender, add the vegetables and potatoes, cover, and cook for an additional 10-15 minutes until the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens