Venison Stew: Christmas Recipe

Ingredients

• 2 pounds of venison, cubed
• 4 tablespoons of all-purpose flour
• 4 tablespoons of olive oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups of beef broth
• 2 cups of water
• 2 cups of red wine
• 2 bay leaves
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary
• 4 carrots, chopped
• 4 potatoes, cubed
• Salt and pepper to taste

Instructions

1. Preheat the oven to 300°F.
2. Season the venison cubes with salt and pepper, and toss them in flour until they are coated.
3. Heat the olive oil in a dutch oven or large pot over medium heat. Add the venison cubes and cook until browned on all sides. Remove the venison with a slotted spoon and set aside.
4. Add the onion to the pot and sauté until it becomes translucent, about 5 minutes. Add the garlic and sauté for another minute.
5. Pour in the beef broth, water, and red wine. Stir in the bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
6. Return the venison to the pot and add the carrots and potatoes. Stir everything together and cover with a lid.
7. Transfer the pot to the oven and bake for 3 hours, or until the venison and vegetables are tender.
8. Remove the pot from the oven and let it rest for about 10 minutes before serving.

Serving Suggestions

Serve your venison stew hot, with some freshly baked bread or buttered biscuits on the side. This stew is the perfect main course for your Christmas dinner, giving your guests a warm and comforting meal on a cold winter’s night. Enjoy!