This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.
1 lb. venison, diced with all sinew removed – I used leg meat*, 1 Tbsp. olive oil, 2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes), 2 cups diced carrots, 1 cup diced celery, 1 large onion, 2 garlic cloves, 2 tsp. herbs de Provence*, 1 tsp. salt, 3/4 tsp. black pepper, 1 15 0z. can diced tomatoes, 4 cups unsalted beef stock or venison stock, 3–4 dashes Worcestershire sauce
If you give this recipe a try, I would love if you left a review & star rating on the post! It means the world to me and my family!