Venison Stew

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The last couple of days I have been feeling sick, and I’ve found that nothing is better than homemade soup. This broth is so tasty that I could drink it all day! The fresh potatoes and carrots also add wonderful flavor and great nutrients. Take your time when making it, other than that, it’s so easy!

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1. Take your cubed venison and brown it in a dutch oven or stock pot with 1 Tbsp oil. Add 1 medium onion diced and 1 Tbsp butter. Cook until the onion is sweating or translucent to your preference.
2. Add 5 cups of beef broth and 2 Tbsp horseradish. Bring to a boil.
3. Dice up 3-4 potatoes (about 2 cups) after rinsing and scrubbing clean. Also cut up 2-3 carrots or cut in half 10-15 baby carrots (about 1 cup). Once mixture is boiling, add potatoes and carrots. Cook for 15-20 minutes until potatoes and carrots are tender. Add more broth or water if too much boils off.
4. Once cooked, add additional 1 Tbsp horseradish, 1 Tbsp worcestershire sauce, and additional herbs as desired. Mix 3 Tbsp flour (or 1 beef gravy packet) with 1/2 cup water whisk until smooth, then add to stew. Cook for another 5 minutes. Transfer to serving bowls and let cool for 5 minutes before eating.