Ingredients2 h 25 m servings 353 cals
- 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.
Per Serving: 353 calories; 8.5 g fat; 25.7 g carbohydrates; 35.2 g protein; 120 mg cholesterol; 542 mg sodium. Full nutrition
ReviewsRead all reviews 16
This recipe was great. I don't have a Dutch oven so after step 4, I put everything together in a crock pot on high for 3 hours.
I liked this very much. I added a few stalks of celery with the carrots and just a little more beef and chicken stock after the first hour but I probably could have just let it go. I was worri...
I have been cooking with venison for many years. This is the best venison stew recipe I have ever made. The flavor was outstanding and the venison was tender and juicy. Yum.
I've made a lot of venison stews, so for me to give this five stars means it is excellent. I did make changes. I halved the recipe because I didn't need to feed so many people. I left out the...
Great recipe! My only changes were to use sweet potatoes and turnips as I didn t have red potatoes or mushrooms. The broth is rich, thick, and flavorful. I think using at least one sweet vegg...
Outstanding and filling! I used the slow cooker after step 4 as someone suggested in a previous review. I would make it again in a heartbeat!
I made this stew per the recipe except I marinated the venison in coke over night. I used a large portion of neck meat so I was concerned the connective tissue would be chewy. Turns out I was pr...