Venison Stew

Ingredients

• Flour - 2 tablespoons
• Salt and pepper - To taste
• Bay leaf - 1
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Red wine - 1 cup
• Beef broth - 4 cups
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, chopped
• Potatoes - 3 medium, cubed
• Carrots - 3 medium, sliced
• Onion - 1 large, chopped
• Vegetable oil - 2 tablespoons
• Venison - 2 pounds, cubed

Instructions

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the venison cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, potatoes, celery, and minced garlic. Cook until the vegetables are slightly softened.
4. Stir in the tomato paste and cook for another minute.
5. Return the venison to the pot and add the beef broth, red wine, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the venison is tender.
7. In a small bowl, mix the flour with a little water to make a slurry. Stir the slurry into the stew to thicken the broth.
8. Simmer for an additional 10 minutes, or until the stew has thickened.
9. Remove the bay leaf before serving.
10. Serve the venison stew hot and enjoy!