01 Remove all sinew Sinew is the silvery connective tissue that you see running through your venison. When it isn’t removed, it causes venison to curl up like a rubber band and get really tough. I recommend cutting your venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.
02 Sear & Braise After you cut the venison into bite-sized pieces and remove the sinew, you’re going to want to sear it in a pan to add flavor. By searing the meat first and then cooking it low and slow your meat will be more tender. After the veggies have been sautéed and he liquid has been added return the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.
Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. 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.