Recipes
Venison Stew with Root Vegetables
This hearty stew is a tribute to the rugged hunting culture of the Appalachian region.
This hearty stew is a tribute to the rugged hunting culture of the Appalachian region. Whitetail venison, slow-cooked with root vegetables (garden or locally grown), creates a rich and comforting dish perfect for colder months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Ingredients
- 2 pounds venison stew meat
- 3 carrots, chopped (garden or locally grown)
- 2 potatoes, diced (garden or locally grown)
- 1 onion, diced (garden or locally grown)
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and brown the venison on all sides. Remove and set aside.
- Sauté onion in the same pot until softened. Stir in tomato paste.
- Return the venison to the pot. Add carrots, potatoes, and beef stock. Season with salt and pepper.
- Simmer for 3 hours or until the meat is tender and the flavors are well combined.