Venison Neck Stew Recipe

A hearty and flavorful stew made with venison neck, perfect for a cozy meal.

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Main Course

Cuisine American

Servings servings

Calories 350 kcal

Equipment

Large pot
Knife
Cutting board

Ingredients:

Main Ingredients

2 lbs Venison neck cut into chunks
2 tbsp Olive oil
1 large Onion chopped
3 cloves Garlic minced
4 cups Beef broth
2 cups Red wine
2 large Carrots chopped
2 large Potatoes chopped
2 tbsp Tomato paste
2 tsp Thyme dried
2 tsp Rosemary dried
to taste Salt and pepper

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the venison neck chunks and brown on all sides.
3. Remove the venison and set aside.
4. In the same pot, add the chopped onion and garlic. Cook until softened.
5. Stir in the tomato paste, thyme, and rosemary.
6. Return the venison to the pot. Add the beef broth and red wine.
7. Bring to a boil, then reduce heat and simmer for 3 hours.
8. Add the chopped carrots and potatoes. Simmer for another hour.
9. Season with salt and pepper to taste. Serve hot.

Notes:

For a richer flavor, marinate the venison in red wine overnight.

Nutrition value:

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 5mg

Keywords:

Keyword Stew, Venison

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