Course Type
Dinner
Dietary Restrictions
Gluten-free
6 Servings
Ingredients
2 lbs venison, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
4 carrots, diced
2 parsnips, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
2 bay leaves
1 cup red wine
4 cups beef broth
2 large russet potatoes, cut into 1-inch cubes
1/4 cup fresh parsley, chopped
Cooking Utensils
Dutch oven or Large pot
Wooden spoon
Measuring cups
Knife
Cutting board
Instructions
1. Start by heating up your Dutch oven or large pot. Add 2 tablespoons of olive oil and bring it to medium heat.
2. Season the venison with salt and pepper. Place it in the heated oil and brown the meat evenly on all sides. Once done, remove the venison and set it aside.
3. Next, add the onion and the minced garlic to the same pot. Sauté it for about 5 minutes until the onions turn translucent.
4. After that, add in your diced carrots and parsnips. Continue to sauté for another few minutes until soft.
5. Then, add the herbs, paprika, and bay leaves. Stir it all up to combine them evenly.
6. Now, return the browned venison back into the pot. Pour the red wine, followed by the beef broth. Ensure the meat is covered by the liquid; if not, add some water.
7. Bring the stew to a simmer, cover the pot, and let it cook for at least 2 hours. Check occasionally to make sure it doesn't start to stick to the bottom.
8. After it has simmered, add in the potatoes. Let it simmer for another 40 minutes until the potatoes are tender and the venison is very tender.
9. Finally, stir in the chopped parsley before serving. Enjoy!
