Tender Red Wine Venison Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Venison Stew

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Venison Stew

Venison slow-simmered in a rich red wine reduction with earthy mushrooms and root vegetables for a deeply savory and comforting bowl.

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NUTRITION

513kcal
Protein
56.2g
Fat
17.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

7 oz venison stew meat

0.5 tbsp ghee

0.25 cup dry red wine

1 cup beef bone broth

1 tbsp tomato paste

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

0.5 cup cremini mushrooms

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 whole bay leaf

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PREPARATION

  • 1

    Pat the venison stew meat dry with paper towels and season evenly with the sea salt and black pepper.

  • 2

    Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the venison in the hot pot until browned on all sides, then remove the meat and set it aside on a plate.

  • 4

    Add the diced onion, sliced carrots, celery, and halved mushrooms to the same pot, sautéing for 5-7 minutes until the onions are translucent and mushrooms have softened.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture is fragrant and the paste darkens slightly.

  • 6

    Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.

  • 7

    Return the venison and any accumulated juices to the pot, then pour in the beef bone broth.

  • 8

    Add the fresh thyme sprig and bay leaf, bringing the liquid to a gentle boil.

  • 9

    Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 90 minutes or until the venison is fork-tender.

  • 10

    Remove the thyme sprig and bay leaf before serving warm in a shallow bowl.

Tender Red Wine Venison Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Venison Stew

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Venison Stew

Venison slow-simmered in a rich red wine reduction with earthy mushrooms and root vegetables for a deeply savory and comforting bowl.

NUTRITION

513kcal
Protein
56.2g
Fat
17.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

7 oz venison stew meat

0.5 tbsp ghee

0.25 cup dry red wine

1 cup beef bone broth

1 tbsp tomato paste

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

0.5 cup cremini mushrooms

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 whole bay leaf

PREPARATION

  • 1

    Pat the venison stew meat dry with paper towels and season evenly with the sea salt and black pepper.

  • 2

    Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the venison in the hot pot until browned on all sides, then remove the meat and set it aside on a plate.

  • 4

    Add the diced onion, sliced carrots, celery, and halved mushrooms to the same pot, sautéing for 5-7 minutes until the onions are translucent and mushrooms have softened.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture is fragrant and the paste darkens slightly.

  • 6

    Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.

  • 7

    Return the venison and any accumulated juices to the pot, then pour in the beef bone broth.

  • 8

    Add the fresh thyme sprig and bay leaf, bringing the liquid to a gentle boil.

  • 9

    Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 90 minutes or until the venison is fork-tender.

  • 10

    Remove the thyme sprig and bay leaf before serving warm in a shallow bowl.