Description
Discover how to make a hearty Dutch Oven Wild Game Stew with our easy recipe. Perfect for outdoor cooking enthusiasts seeking rich, savory flavors in every bite!
Ingredients
- 2 tablespoon (30 ml) s vegetable oil
- 2 pounds (907 g) venison, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) anchovy paste
- 3 tablespoon (45 ml) s all-purpose flour
- 1 cup (240 ml) grape juice
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) chicken broth
- 1 teaspoon (5 ml) ground thyme
- 2 bay leaves
- 1 pound (454 g) small red potatoes, chopped
- 4 carrots, chopped
- 5 cup (120 ml) sliced mushrooms
- 5 cup (120 ml) froz en peas
- 1 pinch salt and ground black pepper to taste
Instructions
- Set your oven to 300 degrees F (150 degrees C) to preheat.
- Warm vegetable oil in a Dutch oven or any oven-safe pot over medium heat. Sauté the venison pieces in the hot oil until they have a brown crust on all sides, which should take around 5 minutes. Using a slotted spoon, move the venison to a plate. Add the chopped onion to the remaining oil and cook, stirring frequently, until they become soft, approximately 4 to 5 minutes.
- In a small bowl, combine the minced garlic, tomato paste, and anchovy paste; then add this mixture to the onions. Stir in the flour with the onion mixture until it is fully integrated.
- Pour the grape juice, beef broth, and chicken broth into the pot. Bring the mixture to a boil while using a wooden spoon to scrape the browned bits from the bottom of the pot. Include the ground thyme and bay leaves, then reduce the heat to allow the liquid to simmer. Return the venison to the pot and cover it with a lid.
- Let the stew cook slowly in the preheated oven for 1 hour. Introduce the chopped potatoes, carrots, and sliced mushrooms to the stew and continue cooking in the oven until the potatoes are tender, which will take about another hour. Finally, add the frozen peas and give the stew a good stir.
Notes
- Brown the venison well for enhanced flavor; avoid overcrowding for even cookingnMix in the flour thoroughly to prevent lumpsnUse grape juice and broth to scrape up flavorful bits from the pot bottom
