Ingredients
- One pack of ground venison (or something equivalent)
- An onion
- 5 carrots
- 5 stalks celery
- 2 medium potatoes
- 5 cloves garlic
- 2 tbsp tomato paste
- 1 sprig fresh thyme
- 1 sprig's worth of fresh rosemary leaves
- 2 bay leaves
- 3/4 cup red wine
- 1 quart beef bone broth (you may need some extra, so have it on hand)
Instructions
- Rub the venison down with salt and let it sit while you prep everything else.
- Dice the onion, slice the carrots, slice the celery, cut the potatoes into roughly 1/2 inch pieces (leave the skin on!), mince the garlic, and mince the rosemary leaves.
- Heat up some oil in a dutch oven (or a large pot) and add the ground venison. Roughly break the venison up into large chunks.
- Let the venison brown on all sides, but don't worry about cooking it all the way through. Once it's browned, scoop it onto a plate or into a bowl and set aside.
- Add the onions, carrots, and celery to the pot and cook until soft.
- Mix in the garlic, tomato paste, sprig of thyme, bay leaves, and rosemary.
- Add the wine and mix, deglazing anything stuck to the sides and bottom of the pot.
- Add the meat back in along with the potato chunks, and then pour in the broth (if one quart doesn't look like enough, add a little extra as needed). Now's a good time to salt and pepper it (either if you haven't already, or more if you have), and be sure to be generous with the pepper!
- Bring the pot to a simmer, lower the heat, and cover it to cook for an hour.
Additional Notes
- The venison linked above is really good. I'm lucky enough to be able to buy it at my local grocery store :) It has some organ meat mixed into it, which is so tasty and nutritious... You can check the website for stores their products are available in, or even order it online! If that doesn't work for you, or even if it's just too much of a hassle, you can substitute any venison meat you can find (roughly a pound's worth), or even beef would work fine (though it won't be quite the same. I'm sure it'll still be tasty though!).
- As with most soups and stews, this one is even better after sitting in the fridge for a day :9