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.

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