Classic Venison Stew

105

This recipe is a basic stew recipe that showcases the natural flavor of the venison. I know that many people think that the meat can be gamey, so for those people I suggest adding a little more thyme and just a teaspoon or two of Worcestershire sauce, while the vegetables are sautéing. In my experience these little tweaks really change the flavor, and help with the gaminess.

4
2 tbsp butter
2 large leeks, diced
2 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
3 large celery stalks, chopped
2 tbsp flour
1 tsp thyme
1 tsp pepper
2 cups potatoes peeled and chopped
1 lb venison, cut into 1-2 inch pieces
3 cups low sodium beef or vegetable broth
In a large thick bottomed sauce pan melt butter and sauté leeks, carrots, parsnip, and celery for 2-3 minutes, or until they begin to soften. Stir in flour, thyme, pepper and cook for an additional minute...
See the full directions on my site
Nutritions

Calories
369

Sodium
6503mg
270% DV

Fat
6g
9% DV

Protein
15g
30% DV

Carbs
66g
22% DV

Fiber
12g
48% DV