Venison Stew (Variation)


  • 2 pounds venison meat, trimmed and cubed
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp oil
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 4 tbsp tomato paste
  • 1 1/2 cups red wine
  • 4-6 large potatoes, peeled and cut into cubes
  • 4-6 carrots, peeled and roughly chopped
  • 3 cups venison broth or beef broth
  • salt and pepper, to taste
  • 1 tbsp corn starch, for thickening
  • 1 bunch fresh basil


Preheat oven to 350F.

Whisk together the flour, salt, black pepper, and paprika. Toss cubed venison in the four and spices until coated. Dust off any excess flour.

Heat oil in a skillet or dutch oven on medium heat. Add venison and brown the meat flipping every minute or two.

Add the onions and garlic and saute them for a couple minutes.

Stir in the tomato paste and pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.

If the meat and onions are in a skillet, transfer to a large roasting pot. Add the potatoes, carrots, beef broth, salt and pepper.

Cook in the oven for 3 hours.

Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

Rip up the fresh basil and stir into the stew just before serving.

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