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Venison Stew

Moody Eater
Moody Eater original recipe
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Comfort, North American
Servings 2
Calories 410 kcal

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 1 lb venison chuck
  • 1 carrot chopped
  • 1 sweet potato peeled and chopped
  • ½ shallot thinly sliced
  • 2 tablespoons Trini green seasoning
  • 1 green onion chopped
  • 4 sprigs thyme
  • 1 - 2 sprigs marjoram fresh
  • 3 cloves garlic 1 chopped; 2 whole
  • ¼ cup apple cider vinegar
  • 1 ½ teaspoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Himalayan or mild salt
  • 3 tablespoons grapeseed oil
  • 3 ½ cups roasted garlic broth or vegetable broth

Instructions
 

  • Heat grapeseed oil in a pot over medium heat. Brown venison on both sides for 3 to 5 minutes.
  • Add onions and shallots, sauté until onions are tender (2 minutes).
  • Stir in green seasoning and chopped garlic, coating the meat. Cook 2 minutes.
  • Add green onion, thyme, and marjoram. Stir to combine.
  • Add carrots and sweet potato, mixing well.
  • Pour in apple cider vinegar, balsamic vinegar, soy sauce, and salt. Stir until combined.
  • Add broth, bring to a boil, then reduce to a simmer. Cook 45 to 60 minutes until venison is tender and sauce has thickened.
  • Taste and adjust salt if needed. Serve over rice.

Notes

Venison is very lean and dries out easily. Always cook low and slow.
Optional: Marinate venison overnight in green seasoning and grapeseed oil for extra tenderness.

Estimated Calories & Nutrition (Per Serving)

  • Calories: ~410
  • Protein: 36g
  • Fat: 14g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Cholesterol: Lower than beef-based stews
Keyword healthy red meat alternative, lean red meat, Venison Stew