Ingredients:

  • 3 lbs venison shoulder or neck, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef or venison bone broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 8 oz cremini mushrooms, halved
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Pat the venison cubes completely dry with paper towels. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
  2. Sear the meat in batches until a deep, mahogany-colored crust forms on all sides. Remove meat and set aside. Cook 5–8 mins per batch.
  3. In the same pot, sauté diced onions, carrots, and celery for 5–7 minutes until translucent.
  4. Stir in minced garlic and tomato paste; cook for 2 minutes, stirring constantly, until the paste turns a darker brick red.
  5. Deglaze the pot by pouring in the red wine, scraping the bottom to release the browned bits.
  6. Stir in bone broth, Worcestershire sauce, apple cider vinegar, thyme, rosemary, and bay leaves.
  7. Return the seared venison and juices to the pot. Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Simmer for 2 hours.
  8. Stir in the cubed potatoes and mushrooms. Cover and cook for another 30–45 minutes until potatoes are tender.
  9. Stir in the frozen peas. Whisk in the cornstarch slurry (cornstarch mixed with water) and simmer for 2–3 minutes until the sauce is glossy.