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Venison Stew

5 from 1 reviews

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Ingredients

Instructions

  1. Brown venison in a dutch oven in the canola oil
  2. 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
  3. Add rest of broth, carrots, onions, barley and potatoes, simmer until veggies are soft and barley is cooked, about 45 minutes to an hour