Ingredients

2 tablespoons olive oil
10 whole cloves garlic, peeled
6 medium red potatoes, quartered
8 ounces mushrooms, quartered
1 medium onion, coarsely chopped
1 cup chopped tomatoes
1 cup beef or chicken broth
2 teaspoons dried oregano
1 teaspoon dried thyme
1 1/2 pounds venison stew meat, cut into 2 inch cubes
Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F. Heat olive oil in nonstick skillet; when hot add whole garlic cloves, stirring often until garlic is deep golden brown. Remove with slotted spoon and add potatoes; cook over medium heat until potatoes are browned. Remove potatoes, place in a greased casserole dish. Add mushrooms and onions and browned garlic to pan, cooking until onions are soft, about 10 minutes.
2. Add tomatoes, broth, oregano and thyme. Add onion mixture to casserole. Increase heat in skillet to high, season venison with salt and pepper. Sear venison on all sides until browned, remove to casserole. Cover and bake until venison is tender, about 1 hour.

You may use a tougher cut of venison for this recipe for Venison Stew, such as the shoulder or neck.

Venison Stew
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