venison stew

Ingredients

• Servings: 6
• 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
• 1 cup beef broth
• 1 cup chicken broth
• 1 teaspoon ground thyme
• 2 bay leaves
• 1 pound small red potatoes, chopped
• 4 carrots, chopped
• 1/2 cup sliced mushrooms
• 1/2 cup frozen peas
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 25 mins


• 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 , 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.