Rustic Venison Stew

Ingredients and Weight:

• Venison shoulder roast (2-3 pounds)
• Onion (1 large, chopped)
• Celery (3 stalks, chopped)
• Carrots (3 large, chopped)
• Garlic (4 cloves, minced)
• Beef broth (4 cups)
• Dry red wine (1 cup)
• Tomato paste (2 tablespoons)
• Worcestershire sauce (1 tablespoon)
• Dried thyme (1 teaspoon)
• Dried oregano (1 teaspoon)
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven, brown the venison on all sides over medium heat.
3. Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
4. Stir in the wine, tomato paste, Worcestershire sauce, thyme, oregano, salt, and pepper.
5. Add the beef broth and bring to a simmer.
6. Transfer the mixture to the oven and braise for 2-3 hours, or until the venison is tender.
7. Remove the venison from the stew and shred it.
8. Return the shredded venison to the stew and heat through.

Nutritional Information:

• Calories: 350 per serving (1 cup)
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Rich and flavorful
• Tender venison
• Rustic presentation
• Perfect for autumn or winter meals

User Comments:

• "This stew is absolutely delicious. The venison was so tender and the sauce was incredible."
• "I loved the combination of flavors in this dish. It was the perfect hearty meal for a cold night."
• "The venison stew was so easy to make and it turned out absolutely stunning. It's now one of my favorite recipes."

Special Precautions and Tips:

• If you cannot find venison shoulder roast, you can use venison stew meat instead.
• If you do not have dry red wine, you can substitute with beef broth or water.
• Be sure to brown the venison well before braising to enhance the flavor.
• Venison can be lean, so do not overcook it, or it will become tough.