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Red Wine Venison Stew


  • 2 pounds venison tenderloin

  • 1/2 large onion, chopped

  • 3 tablespoon butter

  • 5 garlic gloves, minced

  • 3 potatoes, cubed

  • 3 carrots, peeled & chopped

  • 2 1/2 tablespoon flour

  • 1 teaspoon thyme seasoning

  • 3 springs fresh rosemary

  • 2 1/4 cups beef stock

  • 4 cups dry red wine

  • 1 cup frozen peas


  1. Slice venison through and then cut slices in half to have chunks of the tenderloin.

  2. Add a tablespoon of butter and one minced clove of garlic into a cast iron pan and bring to heat. Once butter has melted place venison chunks evenly throughout and sear each side for about 1-2 minutes or until each side has a crisp to it. This may need to be repeated agin as all the vension may not fit at once. Add in new butter and garlic each time. Once finished remove from heat.

  3. Chop potatoes, carrots and onions and set aside.

  4. In a crockpot add one tablespoon of butter and onion. Store together until butter is completely melted and the onions have started to carmalize.

  5. Add in carrots and potatoes stir together then add a 1/4 cup beef stock to deglaze. Stir in remaining garlic, thyme and rosemary. Cover and cook for 10 minutes.

  6. Remove lid and add all the venison to mixture. Sprinkle flour over everything and stir. Add in wine and remaining beef stock and stir to combine.

  7. Adjust seasoning if necessary.

  8. Cover and place on low four 5-6 hours until potatoes and carrots have cooked.

  9. Once finished add frozen peas to stew. Stir and serve.

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