Dutch Oven Venison Stew

Name: Dutch Oven Venison Stew
Total time: 145
Yield: 6
Ingredients: 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 wine; 1 cup beef broth; 1 cup chicken broth; 1 teaspoon ground thyme; 2 bay leaves; 1 pound small red potatoes, chopped; 4 carrots, chopped; 0.5 cup sliced mushrooms; 0.5 cup frozen peas; 1 pinch salt and ground black pepper to taste

Recipe by Jenny Ziemann from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

6 servings

•

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 wine
•

1 cup beef broth

•

1 cup chicken broth
•

1 teaspoon ground thyme
•

2 bay leaves
•

1 pound small red potatoes, chopped
•

4 carrots, chopped
•

0.5 cup sliced mushrooms
•

0.5 cup frozen peas
•

1 pinch salt and ground black pepper to taste

Instructions

Preheat the 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 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 wine, beef broth, and chicken broth into the pot; bring to a boil while scraping 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.