Dutch Oven Venison Stew

Recipe View Preheat your oven to 300°F (150°C). (5 minutes)

Recipe View In a large, oven-proof pot or Dutch oven, heat the bacon grease over medium heat. Add the venison and sear on all sides until browned, about 5-7 minutes. Remove the venison with a slotted spoon and set aside.

Recipe View Add the chopped onion to the pot and sauté until softened and translucent, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Recipe View In a small bowl, combine the tomato paste and anchovy paste. Add this mixture to the pot with the onions and garlic. Stir in the flour until it forms a paste, cooking for about 1 minute.

Recipe View Gradually pour in the red wine, beef broth, and chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil. (5 minutes)

Recipe View Add the dried thyme and bay leaves to the pot. Return the browned venison to the pot. Cover the pot tightly with a lid. (2 minutes)

Recipe View Transfer the Dutch oven to the preheated oven and simmer for 1 hour. (60 minutes)

Recipe View Remove the pot from the oven and add the quartered red potatoes, chopped carrots, and sliced mushrooms. Stir to combine. Return the pot to the oven, covered, and simmer for another hour, or until the potatoes and carrots are tender. (60 minutes)

Recipe View Stir in the frozen peas during the last 10 minutes of cooking, allowing them to heat through. Season the stew with salt and freshly ground black pepper to taste. (10 minutes)