Braised Venison Stew
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Simply Scratch · by Laurie McNamara★ 5.0 (1)

Braised Venison Stew

NUTRITION · PER SERVING145M COOK
CAL 28%·PRO 100%
CARBS 18G13% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 21G34% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender braised venison with bacon, mushrooms, carrots, and turnips in a rich red wine and dark chocolate gravy. It tastes deep, savory, and warming with subtle sweetness from the chocolate. A cozy, soul-satisfying meal for cold nights.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 8 ounces thick cut bacon (sliced into strips)
  • 3 pounds venison (shoulder, cut into 3/4inch bitesize pieces)
  • 2 tablespoons steak seasoning (I use Kinder's brand)
  • 3 shallots (peeled and chopped)
  • 4 cloves garlic (finely minced)
  • kosher salt (to taste)
  • 3 large carrots (peeled and roll-cut)
  • 2 short stalks celery (sliced)
  • 3 to 4 small turnips (peeled and cut into 3/4-inch pieces)
  • 8 ounces cremini or button mushrooms (cleaned, halved or quartered if large)
  • 1 teaspoon freshly ground tri color peppercorns
  • 4 to 6 sprigs fresh thyme
  • 2 bay leaves
  • 500 ml red wine (or 3/4 a bottle)
  • 4 cups beef bone broth (or beef stock ( I use Kettle & Fire Beef Bone Broth))
  • 1 cup water
  • 1/4 cup tapioca flour
  • 1 ounce dark chocolate (70% cocoa solids, chopped)
PREP
55M
SODIUM
2289MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.