Venison (or Beef) Stew Recipe Over the Fire (Cowboy Campfire Cooking 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.

Cut venison into bite-sized pieces and season with salt and black pepper.

Heat butter in a large pot over medium heat until melted.

Add venison to the pot and brown on all sides, about 5-7 minutes.

Remove venison and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add beef broth, bay leaves, juniper berries, and thyme; return venison to the pot.

Bring to a simmer, cover, and reduce heat to low; cook for 2-3 hours until venison is tender.

Check seasoning and adjust with salt and pepper as needed.

Remove bay leaves and juniper berries before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens