Dutch Oven Venison Stew

Name: Dutch Oven Venison Stew
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Ingredients: 2 tablespoons bacon grease; 2 pounds venison, cut into chunks; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon anchovy paste; 3 tablespoons all-purpose flour; 1 cup red wine; 1 cup beef broth; 1 cup chicken broth; 1 teaspoon ground thyme; 2 bay leaves; 1 pound small red potatoes, chopped; 4 carrots, chopped; 0.5 cup sliced mushrooms; 0.5 cup frozen peas; 1 pinch salt and ground black pepper to taste

4.9

(36)

27 Reviews

16 Photos

Simple and versatile stew. This is the base recipe I use and add or change to whatever I have on hand.

Recipe by Jenny Ziemann

Updated on July 28, 2022

16

Prep Time:

20 mins

Cook Time:

2 hrs 5 mins

Total Time:

2 hrs 25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons bacon grease
2 pounds venison, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon anchovy paste
3 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
1 cup chicken broth
1 teaspoon ground thyme
2 bay leaves
1 pound small red potatoes, chopped
4 carrots, chopped
½ cup sliced mushrooms
½ cup frozen peas
1 pinch salt and ground black pepper to taste

Directions

Preheat oven to 300 degrees F (150 degrees C).
Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Cook's Note:

Vegetable broth can be substituted for the chicken broth, if desired.

Add butter to the flour to make a roux, if desired.

Nutrition Facts (per serving)

309	Calories
4g	Fat
26g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 309
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	7%
Cholesterol 115mg	38%
Sodium 375mg	16%
Total Carbohydrate 26g	9%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 35g
Vitamin C 14mg	71%
Calcium 53mg	4%
Iron 7mg	38%
Potassium 907mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.