Savory Venison Stew


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.




20 min


2 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level