Venison and Vegetable Stew
recipe

A delicious and nutritious stew combining venison and fresh vegetables, perfect for autumn dinners. Preparation time is about 2 hours, serving size is for 4 people.
Ingredients:
- 500 g venison (cubed)
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 garlic cloves (crushed)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 bell pepper (diced)
- 4 potatoes (diced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 l beef broth
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add venison and brown on all sides.
2. Add chopped onion and crushed garlic. Sauté until the onion is soft.
3. Stir in the carrots, celery, and bell pepper. Cook for about 5 minutes.
4. Add the potatoes, salt, black pepper, thyme, and rosemary. Mix well.
5. Pour the beef broth into the pot and bring to a boil. Reduce heat and let simmer gently for about 1.5 hours or until the meat is tender.
6. Serve the stew garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 35 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 5 g

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