Venison stew

In a bowl, season the venison meat with salt and pepper. Sprinkle the 30 grams of flour over the meat and toss to coat evenly.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the venison meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until they become fragrant and translucent.
Add the carrots, potatoes, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned venison meat to the pot and pour in the beef or vegetable broth and red wine (if using). Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours or until the venison is tender. Stir occasionally and add more broth if needed to keep the stew from becoming too thick.
In a separate small saucepan, melt the butter over medium heat. Stir in the 30 grams of flour to create a roux. Cook, stirring constantly, for a few minutes until the roux turns a light golden brown.
Gradually add a ladle of hot liquid from the stew into the roux, stirring constantly to avoid lumps. Once the mixture is smooth, pour it back into the stew and stir well to thicken it. Simmer for an additional 10-15 minutes.
Remove the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
Serve the venison stew hot in bowls, garnished with fresh thyme leaves or parsley if desired.
Enjoy your delicious homemade venison stew!

Ingredients

Instructions