Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-free
6 Servings
Ingredients
2 lbs game meat (like venison or rabbit), cubed
2 tbsp olive oil
2 onions, chopped
4 cloves garlic, minced
3 carrots, chopped into large cubes
2 parsnips, chopped into large cubes
8 small potatoes, halved
4 cups vegetable broth
1 cup red wine (drought)
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Salt and black pepper to taste
Cooking Utensils
Large pot or dutch oven
Chopping board
Knife
Ladle
Wooden spoon
Instructions
1. Heat the olive oil in a large pot or dutch oven over medium heat.
2. Add the game meat, sprinkle with salt and pepper, and brown on all sides, approximately 10 minutes.
3. Remove the meat from the pot, and set aside.
4. In the same pot, add the onions and garlic. Sauté until onions are translucent, approximately 5 minutes.
5. Return the game meat to the pot, and add the carrots, parsnips, and potatoes. Stir well to combine.
6. Pour in the vegetable broth and red wine, ensuring that the meat and vegetables are well immersed.
7. Stir in the rosemary and thyme.
8. Bring the stew to a boil, then reduce to a simmer. Cover the pot and let simmer for approximately 2 hours, or until the meat is tender and the flavors have melded together.
9. Season to taste with additional salt and pepper, as desired.
10. Serve the stew hot, with chunks of fresh, crusty bread on the side if desired.
