Hearty Venison and Vegetable Stew with Red Wine and Rosemary

Indulge in the savory comfort of a venison and vegetable stew, enriched with red wine and rosemary. The tender venison harmonizes with the robust flavors of red wine and the fragrant touch of rosemary, providing a warm and inviting meal perfect for winter evenings. Taking a bit of time to prepare, this stew rewards with a rich, deeply flavored broth that pairs wonderfully with crusty bread. Relish the hearty satisfaction this dish brings, enveloping you in coziness and delight.

Ingredients

• 2 lbs venison stew meat
• 1 cup red wine
• 4 cups beef broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil

Instructions

1. Heat 2 tablespoons of olive oil over medium heat in a large pot.
2. Add venison and brown on all sides. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot, and cook until softened, about 5 minutes.
4. Return the browned venison to the pot. Pour in the red wine and beef broth, and add the sliced carrots, celery, and chopped rosemary.
5. Bring the mixture to a simmer. Cover the pot and cook for 1.5 hours, or until the venison is tender.
6. Adjust seasoning with salt and pepper before serving.

Keywords: Comforting, Rosemary, Rich Broth, Winter Dish, American

Spice Rack: Salt, Pepper, Rosemary

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