Venison Stew

Ingredients:

2 pounds venison, cut into 1-inch cubes

3 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons vegetable oil or bacon grease

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

3 potatoes, peeled and cubed

2 cups beef or venison broth

1 cup red wine or water

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

1 cup frozen peas (optional)

Instructions:

In a bowl, toss the venison cubes with flour, salt, and pepper until coated.

Heat oil or bacon grease in a large pot or Dutch oven over medium-high heat. Add the venison and brown on all sides. Remove the meat and set aside.

In the same pot, sauté the onion and garlic until fragrant, about 2–3 minutes.

Add carrots and potatoes, stirring to coat them in the drippings.

Return the venison to the pot, then add broth, red wine, tomato paste, Worcestershire sauce, thyme, and the bay leaf. Stir well to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the venison is tender and the vegetables are soft.

If desired, stir in frozen peas during the last 10 minutes of cooking.

Remove the bay leaf, taste for seasoning, and adjust salt or pepper as needed.

Serve hot with crusty bread or biscuits for a hearty, comforting meal.