½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
1 bay leaf
Step 1: Prepare the Venison
Pat venison dry with paper towels
Lightly season with salt and pepper
(Optional) Toss with flour for a thicker stew
Step 2: Brown the Meat
Heat oil in a large pot or Dutch oven over medium-high heat
Brown venison in batches (do not crowd the pot)
Remove and set aside
Step 3: Build the Base
In the same pot, add onion and celery
4–5 minutes until softened
Add garlic and cook 30 seconds
Stir in tomato paste and spices
Step 4: Simmer
Return venison to the pot
Add carrots, potatoes, broth, and water/wine
Add bay leaf
Bring to a gentle boil, then reduce to low
Step 5: Slow Cook
Cover and simmer 2½–3 hours, stirring occasionally
Stew is ready when venison is fork-tender
Step 6: Final Adjustments
Taste and adjust salt and pepper
Remove bay leaf
Let rest 10 minutes before serving
With crusty bread or biscuits
Over mashed potatoes
With rice or egg noodles
Alongside a simple green salad
Low and slow cooking is essential
Acid (wine or tomato paste) helps tenderize
Stew tastes even better the next day
