If you were lucky enough to come across some fresh venison this hunting season, try this simple stew recipe.

Easy Venison Stew Recipe (serves 6)

Ingredients:

• 1-1.5 lbs. fresh venison
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/2 tsp. salt
• 1 tsp. all-purpose flour
• 1 TBSP. vegetable oil
• 1 medium yellow onion, peeled and chopped
• 3 cloves garlic, peeled and smashed
• 2 TBSP. tomato paste
• 1/4 cup red wine
• 2 cups vegetable broth or stock
• 1 bay leaf
• 2 medium carrots or 1 cup baby carrots, chopped into thick slices or chunks
• 1 pint white mushrooms, trimmed and cut in half or quarters
• 1 large potato, peeled and diced
• Additional salt and pepper to taste

Method:

Preheat the oven to 300 degrees. 

Trim the venison of any silverskin (white or gray membrane) and cut it into 1-inch cubes. Season the meat with garlic powder, black pepper, and salt in a large bowl. Sprinkle on the flour and toss well to combine. 

Heat up the oil in a Dutch oven over medium heat and carefully brown the meat for a minute on each side. Work in batches, so you don't overcrowd the pan, and set the browned meat aside on a plate. 

Once the meat is all seared, add the chopped onion and garlic to the Dutch oven and sautée them for about a minute until softened and fragrant. Deglaze the pot with the red wine, carefully scraping up any browned bits. Add the tomato paste and the venison, then pour in the broth or stock and the bay leaf. Stir until there are no visible lumps of tomato paste, and cover the pot with the oven-safe lid or aluminum foil.

Put the stew in the oven and set a timer for an hour. When the time is up, move the Dutch oven to the range and set the heat on low. Adjust your seasoning with more salt and pepper to taste. Add the carrots, mushrooms, and potato, then let the stew simmer for 20 minutes, stirring every now and then. That's all there is to it!

Serve this delicious dish with crusty bread and butter, mashed potatoes, or rice. For an extra fancy finish, grate some fresh lemon zest on top and sprinkle on some chopped parsley.

Variations:

• You can use any sort of hearty vegetables in this stew. Parsnips, peas, or turnips would be nice additions.
• If you prefer not to use wine, deglaze the pot with 1/4 cup of broth or stock.
• Fresh or dried herbs go a long way in brightening up this stew. It would be nice to toss Rosemary, thyme, or oregano into the pot before it goes into the oven. Soy sauce or Worcestershire sauce can also add an umami note.
• The fresh lemon zest garnish is what brightens up Italian Osso Bucco. Give it a try!
• If you don't have access to venison, this recipe would also work with a beef chuck roast. Just trim off much of the fat and cube it into 1-inch pieces. You may need to check it for tenderness before moving it back to the stovetop.

The next time you get some fresh venison, try this simple recipe. It will soon become a family favorite!