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Ingredients

2 tablespoons bacon grease 2 pounds venison, cut into chunks 1 onion, chopped 2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon anchovy paste 3 tablespoons all-purpose flour 1 cup red wine 1 cup beef broth 1 cup chicken broth 1 teaspoon ground thyme 2 bay leaves 1 pound small red potatoes, chopped 4 carrots, chopped ½ cup sliced mushrooms ½ cup frozen peas 1 pinch salt and ground black pepper to taste

Nutrition Info

308.8 calories carbohydrate: 25.6 g cholesterol: 114.7 mg fat: 3.7 g fiber: 3.9 g protein: 35 g saturatedFat: 1.4 g servingSize: - sodium: 375.1 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 300 degrees F (150 degrees C).
Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease, cook and stir until tender, 4 to 5 minutes.
Mix garlic, tomato paste, and anchovy paste together in a small bowl, add to onions. Stir flour into onion mixture until dissolved.
Pour wine, beef broth, and chicken broth into the pot, bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

6 servings

Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.