Venison Stew

For the church pot luck tomorrow after services!

You did great

Would

Braised it low and slow for about 4 hours and this was the result…

looks great, what venison cut did you use?

No offense, but that looks watery. Just my $0.02, you should give the meat a good dusting with flour and then brown it before adding to the stew. Gives the meat better texture and that flour will help thicken the sauce when cooking. Tomatoes, or even tomato paste, give the stew a nice acidic flavor and the bold colors add to the presentation. Throw a couple bay leaves, garlic, rosemary, and thyme in there, as well.

I know...all unsolicited advice, but I do think it makes a difference.

It was a roast that I cleaned all of the sinew and whatnot out of and cubed



None taken! I did not photograph the finished product, that was taken just after I got it all together and started the simmer. I did just as you suggested here, I put seasoned flour in a bag added the meat and coated everything nicely. Fried the dusted meat and onion for a bit in a little EVO. I then deglazed the dutch oven with a nice stock and added the root veggies (skin on red potatoes that hold up to braising without disintegrating), fresh rosemary from the garden, and plenty of garlic. I braised it all for several hours at 200 and the finished stew was a nice light gravy consistency with very tender meat!

^^^