October is a very festive month, with so many things to celebrate. We celebrate the spooks and scares of Halloween traditions. We support those who have, or are currently going through a battle with breast cancer. We embrace the changing of the seasons with crisp mornings, cups of warm apple cider and bountiful harvests. October is a wonderful time to enjoy the beauty of nature, the company of friends and family and delicious sweet and savory treats, like this delicious venison stew recipe with bone broth.
In our home, October also means the start of hunting season. So, in about 2 months, our freezer will be full of fresh venison meat. Before dating my boyfriend, I had not experienced cooking with venison very much. It can be a delicious and tender entree, but also very gamey and tough due to its low fat content. Over the years I have learned ways to create delicious meals that anyone, even a novice like me can master. With simple nutrient-dense ingredients, quick and easy prep and limited clean-up, this stew is sure to warm the bellies and hearts of hunters and families alike.
This recipe is full of robust flavors and a delicious broth that will make you want to come back for seconds! Simple and delicious…now that’s my kind of cooking!
Venison Stew Recipe with Bone Broth:
Serves: 6
Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Ingredients:
2 Tbsp Ghee
2 lbs of Vension Stew Meat cut into large pieces
3 large Carrots, peeled and cut into chunks
3 medium Yukon Gold Potatoes, cut into chunks
1 Large Red Onion, coarsely chopped
3 Cloves of Minced Garlic
16.9 oz. Beef Bone Broth (or Venison Broth)
1 C. water
2 Tbsp Red Wine Vinegar
Spice mixture:
1.5 Tbsp Fresh Oregano, finely chopped (use 2 tsp if dried)
1.5 Tbsp Fresh Sage, finely chopped (use 2 tsp if dried)
1.5 tsp Fresh Rosemary (use 0.5 tsp if dried)
Salt and pepper to taste.
Additional Vegetable Add-ins:
- Kale
- Corn
- Green Peas
- Green Beans
Directions:
- Melt the ghee in a dutch oven over medium-high heat. Add in the stew meat and brown, approximately 7 minutes.
- Remove the meat from the pot and set aside. Add in the garlic and onions. Sautee to caramelize the onion, being careful not to burn the garlic. Approximately 7-8 minutes.
- Add 1 cup of water and scrape any browned bits off the bottom of the pan. Add in the spice mixture and let simmer for 5 minutes.
- Place the remaining vegetables into the dutch oven. Pour in the bone broth and red wine vinegar and bring the stew to a boil.
- Reduce the heat to medium-low and add the browned stew meat back to the pot. Simmer on medium-low heat, stirring occasionally for about 2 hours, or until meat is to the favored tenderness.
- Serve with homemade bread or biscuits for a delicious and cozy meal.