Venison Stew

It’s been a little while since I have posted, but we made a venison stew this evening for dinner. It was pretty tasty. The recipe was supposed to be a crock pot recipe, but we decided to make it in an enameled Dutch oven. We started with 2-3 pounds of venison roast cut into bite size pieces. Toss the meat in Xanthan gum (or flour – we used xantham gum to keep this keto) salt & pepper. Brown the meat in batches with avocado oil. Remove meat and add a little more oil and sauté a small onion chopped. Instead of potatoes and carrots, we used 3 stalks of celery and 2 bags of frozen cauliflower and about a pound of fresh green beans. Add the cauliflower and celery to the meat mixture with 8 oz sliced mushrooms, 4 cups of beef broth, and 1 tablespoon paprika. Cook in a crock pot on low for 7.5 hours. Since we didn’t use a crock pot, we cooked in the oven for about 50 minutes 400˚. This turned out pretty well for our first venison stew. We would do this again, likely adding some garlic. Worcestershire sauce was part of the original recipe but we didn’t add it. It may help but we wonder it it may add too much of a salt flavor.