Dutch Oven Venison Stew

For Christmas, my wife gave me a Clay Dutch Oven, and I’ve been having a ton of fun with it since. There are a host of recipes coming…but if you’ve not got one, fear not! A cast iron Dutch Oven will suffice! If however you are using a Clay Dutch Oven, make sure you soak it before use!

Anyway, this stew turned out incredibly well. The meat nearly melted in our mouths, and the veggies were all perfectly cooked through to a soft texture, which made this an incredible winter meal. We finished our stew flavoring with the sweet earthiness of Hay Stock, but Beef or Vegetable Stock would work really well too.

Time: 1.5-2 Hours (the longer the time, the more tender your meat)

Ingredients:

• Cubed Venison
• Small Red Potatoes
• Onion
• Garlic
• Cauliflower
• Carrots
• Mushrooms
• Peas
• Rosemary
• Stock of your Choice. We used Hay, but Beef would be great too.
• 2 Tablespoons Corn Starch and 2 Tablespoons Warm Water

Method:

• Dice your onion and garlic. Melt some coconut oil, ghee, or butter in a Dutch Oven, and add your onions, garlic, and rosemary. Cover, and allow the onions to sweat.
• As your onions cook, pour your stock into a saucepan, and bring to a simmer.
• Begin to preheat your oven to 350 degrees F.
• Also, as your onions cook, chop your cauliflower into small florets, quarter your mushrooms, slice your small red potatoes into bite sized pieces, and slice your carrots.
• When your onions have turned slightly opaque, add your venison, and allow it to begin to brown.
• Once your venison has begun to brown (you will still some red), add the rest of your veggies, and cover. Allow to cook for about 10 minutes, stirring occasionally.
• Pour your simmering stock into your Dutch oven. Then, mix your corn starch and warm water, stir to fully dissolve, and pour into your Dutch oven.
• Transfer your Dutch oven to your oven, and cook for 60-90 minutes until your veggies are soft, and your meat is tender.
• Bowl, devour, and enjoy!