Venison & Root Vegetable Stew

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 5 minutes.

Add cubed venison; brown on all sides, about 5-7 minutes.

Stir in chopped carrots, potatoes, parsnips, and celery; cook for 3-4 minutes.

Pour in red wine; scrape the bottom of the pot to deglaze, cooking until reduced by half.

Add beef broth, bay leaves, and thyme; bring to a simmer.

Cover and reduce heat; cook for 1.5-2 hours until venison is tender.

Add mushrooms and peas; cook for an additional 15-20 minutes.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Equipment Needed

Spice Level:

Allergens