Hunter's Stew with Venison
Ingredients
- 2 tbsp olive oil
- 10 cloves garlic smashed
- 2 lbs venison meat
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup red wine
- 3 carrots peeled and corsely chopped
- 1 onion chopped
- 2 stalks celery chopped
- 1/2 cup beef broth
- 1 tbsp tomato paste
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 14.5 oz canned diced tomatoes
- 1 1/2 cups red potatoes cut into large pieces
- 1 cup peas
Instructions
- Slowly heat oil in Dutch oven over low heat. Add garlic and cook for 5 minutes. Remove from pot and set aside. Add fuel to fire to increase heat to medium.
- Add venison to Dutch oven. Cook for 5-8 minutes until meat is browned on all sides. Remove from pot and set aside.
- Pour wine into pot and bring to simmer. Re-add garlic and venison and other ingredients from carrots through potatoes. Simmer on low heat for 1 hour 45 min. Add peas and cook for another 15 minutes.