Venison Stew with Root Vegetables

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

  1. Heat olive oil in a large pot and brown the venison on all sides. Remove and set aside.
  2. Sauté onion in the same pot until softened. Stir in tomato paste.
  3. Return the venison to the pot. Add carrots, potatoes, and beef stock. Season with salt and pepper.
  4. Simmer for 3 hours or until the meat is tender and the flavors are well combined.
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