Directions
- 1Season flour with salt, pepper, garlic, and onion.
- 2Dredge cubed venison in the seasoned flour, ensuring it's well coated.
- 3Heat butter and oil in a Dutch oven or heavy-bottomed pot.
- 4Fry venison in batches to avoid overcrowding the pan.
- 5Remove the venison and set it aside.
- 6Sauté one roughly chopped onion until translucent.
- 7Add roughly chopped carrots and celery to the pot.
- 8Add a little whiskey to the pot.
- 9Once most of the alcohol cooks off, add one can of fire-roasted tomatoes.
- 10Add one packet of brown gravy mix.
- 11Add the cooked venison back into the pot.
- 12Cover everything with stock.
- 13Tie thyme stems together using another stem and add to the stew.
- 14Bring the stew to a simmer, cover about 99% of the way, and let it cook for about 30 minutes.
- 15After 30 minutes, add halved baby potatoes.
- 16Cover the pot again and let it simmer until everything is soft, about another 30 to 45 minutes.
- 17Once vegetables are soft, add a heavy amount of black pepper.
Ingredients
- flour
- salt
- pepper
- garlic
- onion
- cubed venison
- butter
- oil
- 1 roughly chopped onion
- roughly chopped carrots
- celery
- whiskey
- 1 can of fire roasted tomatoes
- 1 packet of brown gravy mix
- stock
- thyme
- halved baby potatoes
- black pepper
Equipment
Dutch ovenheavy bottomed potpan
Tips
- When adding thyme, use one of the stems to tie around the other stems.
- Use a pot that is entirely too small (sarcastic, implying a small pot will be full).
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