Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
Serve hot (is amazing with crusty bread).
beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low. Head here for an Instant Pot version.
herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.