Savory Ground Venison and Vegetable Stew
This hearty and flavorful stew combines ground venison with fresh vegetables, herbs, and a rich broth. It’s a perfect comfort meal that’s both nutritious and easy to make.
Ingredients
- 1 lb ground venison
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 3 medium potatoes diced
- 1 can tomatoes diced
- 4 cups beef or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
Instructions
- Step 1: Brown the Venison – Heat the olive oil in a large pot over medium heat. Add the ground venison and cook for 5-7 minutes, breaking it apart with a spoon. Once it’s browned, transfer it to a plate and set it aside.
- Step 2: Sauté the Aromatics – In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 3-5 minutes, stirring frequently until the vegetables begin to soften and release their natural sweetness.
- Step 3: Build the Base – Pour in the diced tomatoes, stir well, and let them simmer for 2 minutes. This allows the flavors to meld together and form a rich, tangy base.
- Step 4: Simmer to Perfection – Return the browned venison to the pot. Add the potatoes, broth, salt, black pepper, thyme, smoked paprika, and bay leaf. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally.
- Step 5: Final Touches and Serving – Once the potatoes are fork-tender and the stew has thickened slightly, remove the bay leaf. Taste and adjust the seasoning if needed. Ladle into bowls and enjoy!
Notes
- Don’t skip browning the venison – This step enhances its deep, rich flavor and keeps it from tasting dry.
- For extra thickness, mash a few potatoes – This will give the stew a naturally creamy texture without needing flour or cornstarch.
- Use a slow cooker for easy prep – Cook on low for 6-8 hours or high for 3-4 hours for an effortless meal.
- Make it ahead of time – The flavors develop even more when stored overnight. Refrigerate for up to 4 days or freeze for up to 3 months.