Venison Vault

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Venison Stew with Root Vegetables

Ingredients:

  • 800g venison stew meat, cubed
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 potato, peeled and cubed
  • 2 tbsp flour
  • 500 ml beef stock
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

      Instructions:

      1. In a large pot, heat the oil over medium heat and brown the venison in batches.
      2. Add the onion and cook until softened, about 5 minutes.
      3. Stir in the flour and cook for 2 minutes.
      4. Add the stock, tomato paste, thyme, bay leaf, and vegetables. Season with salt and pepper.
      5. Bring to a simmer, cover, and cook for 1.5 to 2 hours until the venison is tender and the stew has thickened.