Easy Campfire Hunting Stew: Rich Venison Dinner Recipe

Ingredients

• •2 lbs Venison Stew Meat
• •to taste Salt & Ground Black Pepper
• •1 tablespoon Vegetable Oil
• •1.5 cups Red Wine
• •6 cups Beef Broth
• •2 Bay Leaves
• •1.5 lbs Baby Potatoes
• •12 oz Baby Carrots
• •1 lb Crimini Mushrooms
• •4 Celery Stalks
• •1 Small Onion
• •1/4 cup Chopped Fresh Parsley
• •4 tablespoons Corn Starch
• •2 teaspoons Xanthan Gum
• •2 teaspoons Garlic Powder
• •1 teaspoon Dried Thyme
• •1/2 teaspoon Dried Rosemary

Equipment

• • 1 Large Pot or Dutch Oven

Instructions

1. 1Trim venison roast of excess fat, cut into 1" cubes. Allow to come up to room temperature. Pat venison cubes dry with a paper towel, season well with salt and pepper.
2. 2Measure about 1 tablespoon of the oil into a large, heavy bottomed pot. Heat over a high fire.
3. 3Add the venison to the heated pan. Sear, stirring occasionally, until browned all over.
4. 4Once browned, add a splash of the red wine to the pan, scraping and stirring the venison drippings - this is called deglazing.
5. 5Once the venison is all scraped off the bottom of the pan and incorporated, add remaining wine, the beef broth and the bay leaves.
6. 6Bring to a boil, then reduce fire to maintain a low simmer. Simmer over a low fire for 1 ½ hours, or until meat is very tender.
7. 7As the venison cooks, prepare your vegetables: Wash and halve the baby potatoes, rinse the baby carrots, quarter or slice the mushrooms, chop the celery, and chop the onion.
8. 8Once venison is tender, add all of the vegetables to the pot, stir to combine.
9. 9Bring it to a boil again, then turn heat back down to low and simmer for another 40 minutes or so, or until the vegetables are tender.
10. 10In a small bowl, combine the fresh parsley, starch, garlic powder, dried thyme, and dried rosemary. Be sure to stir well to prevent clumping.
11. 11Add herb mixture to the pot, stir well to combine. Allow stew to simmer for a few minutes to thicken.
12. 12Taste, season with salt and pepper to taste. Remove bay leaves, and serve hot.