It’s not often that I cook a nice bit of venison, but it’s definitely worth a try. The bad part of this recipe is that you have to simmer the meat for almost 2 hours, but it worth the effort. I think you’ll be surprised how much you’ll like it – the meat tastes like a well-hung steak and can be very juicy. The lean, red meat is low in fat and full of flavour and has become popular and widely available. A substantial satisfying Paleo meal, this stew is tasty and easy to cook.
For the Venison stew you will need:
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1 tablespoon salt
- 3 cups water
- 1 pound carrots, cut into 1 inch pieces
In a skillet, deeply brown the meat in oil. Add onions and garlic.
Add Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add carrots and cook until tender.
Approximate cooking time: 120 minutes. Remove bay leaf before serving.