Venison Stew
This ground venison stew recipe is healthy and easy to make. It will warm you up on those cold fall hunting season days and is delishious.
Equipment
- Large saucepan
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 2 cloves garlic finely chopped
- 2 stick celery roughly chopped
- 2 carrot roughly chopped
- 1 leek washed and roughly chopped
- 400 g ground venison
- 2 tbsp tomato paste
- 125 ml red wine
- 300 ml venison stock / beef stock
- 400 g tinned tomatoes
- 1 tsp worcestershire sauce
- to taste salt
- 200 g baby potatoes halved
- 50 g frozen peas
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil.
- To the saucepan add the onion, garlic, celery, carrot and leek. Cook for 10 minutes until softened.
- Then add the ground venison to the pan, cook for 5 minutes to brown.
- Add the tomato paste and cook for 1 minute. Pour in the red wine and reduce by half, next add the stock, tinned tomatoes, worcestershire sauce and salt to taste.
- Bring the stew to a boil then reduce to a simmer, stir occasionally and cook for 10 minutes.
- After 10 minutes add the potatoes and stir through, cook for a further 15 minutes.
- Just before serving, mix in the frozen peas to allow them to cook in the heat of the pan.
- Serve the venison stew as a complete meal for a simple healthy supper full of vegetables.