Hearty Hunting Camp Venison Stew Recipe

Ingredients

• •1 lb venison, diced
• •1 Tbsp olive oil
• •2.5 cups potatoes, diced
• •2 cups carrots, diced
• •1 cup celery stalks, diced
• •1 large yellow onion, diced
• •2 garlic cloves, minced
• •2 tsp herbs de Provence
• •1 tsp sea salt
• •0.75 tsp black pepper
• •1 15 oz. diced tomatoes, canned
• •4 cups unsalted beef broth
• •3-4 dashes Worcestershire sauce

Equipment

• • Dutch oven
• • wooden spoon
• • chef’s knife
• • cutting board
• • measuring cups and spoons
• • can opener

Instructions

1. 1Dice venison into bite-sized chunks and remove silvery sinew tissue.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. 3Sauté venison for 5-7 minutes or until browned, then remove from pot.
4. 4Lower heat and sauté potatoes, carrots, celery, and onion for 8-10 minutes until soft.
5. 5Add garlic, herbs de Provence, salt, and pepper; cook for 1 minute.
6. 6Add tomatoes, broth, and Worcestershire, scraping browned bits, then add back venison and bring to a boil.
7. 7Reduce heat, cover, and simmer for 1-2 hours until venison is tender.