Rustic Herbaceous Venison and Carrot Stew
This Herbaceous Venison and Carrot Stew is a hearty and wholesome dish that embodies the flavors of the Idaho hills. Slow-cooked to perfection, tender venison mingles with sweet, vibrant carrots and an aromatic medley of fresh herbs. Perfect for cozy evenings, this nourishing stew warms both body and spirit with every bite.
ingredients
- 2 lbs lean venison, cubed
- 4 large carrots, peeled and sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, cubed
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 2 bay leaves
- Salt and black pepper to taste
- 1 tsp red pepper flakes (optional)
steps
- 1.
In a large Dutch oven, heat olive oil over medium-high heat. Add the venison cubes and brown on all sides, about 5-7 minutes.
- 2.
Remove venison and set aside. In the same pot, add onion and garlic; sauté until onions are translucent, about 3-4 minutes.
- 3.
Add sliced carrots and potatoes to the pot, stirring for another 5 minutes.
- 4.
Return the venison to the pot, pour in the beef broth and red wine, and stir to combine.
- 5.
Add fresh rosemary, thyme, parsley, bay leaves, salt, pepper, and red pepper flakes if desired. Bring to a simmer.
- 6.
Cover the pot and reduce heat to low. Cook for 2-3 hours, stirring occasionally, until venison is tender.
- 7.
Adjust seasoning if needed, remove bay leaves, and serve hot with crusty bread.
Releated Recipes
