Savory Venison Stew
Ingredients
| 2 lbs cubed venison | ||
| 1/4 cup kitchen boquet | ||
| 1 small onion, chopped | ||
| 1 can of tomatoes with green chilies (if you can't find combined, buy separately) | ||
| 1 bay leaf | ||
| 1 clove garlic, minced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 8 cups beef or chicken stock | ||
| 6 carrots, peeled and sliced | ||
| 4 medium potatoes, peeled and chopped | ||
| 1 cup dry red wine | ||
| flour or cornstarch |
- Combine the venison, kitchen Boquet, onion, tomatoes, bay leaf, salt, pepper, water and beef stock in a large stock pot or dutch oven.
- Bring to a boil the reduce heat to simmer. Simmer for 1 hour.
- Add the carrots and potatoes and simmer for another 30 minutes.
- Add the wine and simmer for 30 minutes more.
- Add a little cornstarch to a small bowl, add water and make a slurry.
- Turn up the heat and add the slurry while stirring.
- Once stew has thickened lower heat and serve.
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