Venison Stew
Ingredients
Scale
- 1 lb venison, cut into very small cubes
- 1 cup chopped onion
- 1 T canola oil
- 2 32 oz boxes of beef broth
- 1/2 cup red wine
- water as needed
- 1 cup sliced carrots
- 4 large potatoes, cubed
- 1/2 cup quick cooking barley
Instructions
- Brown venison in a dutch oven in the canola oil
- Add 1 box of beef broth and the wine, simmer for about 3 hours on very low heat, checking once in a while and adding water if needed
- Add rest of broth, carrots, onions, barley and potatoes, simmer until veggies are soft and barley is cooked, about 45 minutes to an hour
Find it online: https://therockymountainwoman.com/venison-stew/