Savory Venison Stew

This recipe was perfected while feeding our annual hunting camp crowd. You might want to make a double recipe.

1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
1 lb Broken Arrow Ranch Venison Stew Meat
½ cup flour
2 Tbsp cooking oil
1 medium onion, chopped
2 carrot, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3/4 cup red wine
1 (15 oz) can tomatoes, diced
1 bay leaf
2 cups chicken stock (or bouillon)
1 Tbsp Cornstarch (optional)

Combine salt, black pepper and garlic powder in a small bowl. Season venison stew meat with spice mix then lightly coat each piece with flour.

Heat oil in a large pot over medium high heat. Working in small batches brown venison stew pieces on all sides. As venison pieces are browned remove them from the pot onto a plate. Add onion, carrot and celery to the pot and cook until soft, about 2 minutes. Add garlic then red wine. Allow red wine to cook for about 1 minute while scraping any of the browned bits from the bottom of the pan. Add tomatoes, bay leaf, and chicken stock. Bring stew to a boil then simmer for 2 hours. Check venison stew meat for tenderness. Continue to cook until the venison is fork tender. Adjust seasoning as desired with salt and pepper.

When venison stew is tender and done the sauce can be thickened, if desired, with a cornstarch slurry. Combine 1 Tbsp cornstarch with 1 Tbsp water and stir into stew. Serve stew over noodles or mashes potatoes.

Serves 4.

Broken Arrow Ranch