Go Back
Venison Stew
Amanda Haile

Venison Stew

Hearty, comforting, and wildly delicious
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 2 lb Venison cubed
  • 2 Tbsp Avocado oil
  • 4 Large Carrots sliced
  • 3 Stalks Celery sliced
  • 6 Red Potatoes cubed
  • 1 Large Yellow Onion diced
  • 32 oz Beef Stock
  • 1 1/2 Cups Red Wine
  • 1/4 Cup Worcestershire Sauce
  • 4 Large Fresh Sage Leaves
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 2 Tbsp Fresh Parsley
  • 1 Bay Leaf
  • 1 Tbsp Garlic Powder
  • 1 tsp Sea Salt
  • 1 tsp black pepper
  • 1/4 Cup Tapioca Flour or Arrowroot Starch

Method
 

  1. Create an herb bouquet. To do this, wrap the sage, rosemary, thyme, parsley, and bay leaf in cheese cloth. Tie the cheese cloth with cooking twine to hold herbs inside.
  2. Mix the tapioca flour, garlic powder, S&P together in a gallon-sized, zip-lock bag. Add your cubed venison and shake (shake-and-bake style) until the meat is fully coated.
  3. Over high heat, heat 2 Tbsp avocado oil in an 8qt pot. When hot, brown meat on all sides. The meat does not need to be fully cooked.
  4. Turn the heat down to medium, add onions, carrots, and celery. Season veggies with S&P and cook until onions are translucent.
  5. Add the beef stock, red wine, worcestershire sauce, potatoes, and herb bouquet.
  6. If needed, add more stock (or water) to cover the meat and veggies.
  7. Bring pot to a boil and then reduce to a simmer. Cook until potatoes and meat are tender. About an hour.
  8. Serve alone, or over cauliflower rice, and enjoy!

Notes

*You can replace the venison with beef for this recipe!