Brown venison in batches until deeply golden.
Remove and set aside.
👉 This step builds the stew’s backbone—color = flavor.
2. Build the Base
Lower heat to medium.
Add onions, carrots, and celery. Cook 5–7 minutes until softened.
Add garlic and tomato paste. Cook 1–2 minutes until paste darkens.
3. Deglaze & Layer Flavor
Pour in red wine, scraping up browned bits.
Simmer 3–5 minutes to reduce slightly.
Stir in stock, Worcestershire, soy sauce, herbs, paprika, and bay leaves.
Return venison (and juices) to the pot.
4. Low & Slow Magic
Bring to a gentle simmer.
Cover and cook:
Stovetop: 2½–3 hours on low
Oven: 325°F (165°C) for 2½–3 hours
Stir occasionally. Meat should become fork-tender.
5. Add Potatoes & Mushrooms
Add potatoes and mushrooms.
Simmer uncovered 30–40 minutes until tender and stew thickens.
6. Finish Like a Pro
Remove bay leaves.
Stir in butter.
Taste and adjust salt & pepper.
Garnish with fresh herbs.
Continued on next page 👇(page 3)👇
