High Protein Hearty Venison Stew

Experience the ultimate comfort food with this High Protein Hearty Venison Stew, a nourishing and flavorful twist on a classic favorite. Packed with lean venison, vibrant vegetables, and protein-rich quinoa, this stew is ideal for those seeking a wholesome, high-protein meal. A medley of fresh herbs like thyme and rosemary enhances its earthy flavors, while a splash of red wine and a hearty beef broth create a rich, savory base. Perfect for chilly evenings, this satisfying stew is slowly simmered to tender perfection, blending the robust, gamey taste of venison with the comforting textures of carrots, potatoes, and peas. Serve it piping hot for a protein-packed, nutrient-dense dinner that feeds a crowd and warms the soul.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 medium potatoes, diced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup peas, frozen
• 1 cup cooked quinoa

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the venison pieces and brown them on all sides, working in batches if necessary. Remove the venison from the pot and set aside.

Step 3

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the sliced carrots, celery, and diced potatoes to the pot. Stir and cook for about 5 minutes.

Step 6

Stir in the tomato paste and cook for an additional 2 minutes.

Step 7

Deglaze the pot by pouring in the red wine, scraping any browned bits from the bottom of the pot.

Step 8

Return the browned venison to the pot. Add the beef broth and Worcestershire sauce.

Step 9

Stir in the fresh thyme, rosemary, bay leaf, salt, and black pepper.

Step 10

Bring the stew to a boil. Reduce the heat to low, cover the pot, and let simmer for 1.5 hours or until the venison is tender.

Step 11

Add the frozen peas and cooked quinoa to the pot. Stir and continue to cook for another 10 minutes.

Step 12

Adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

Step 13

Serve the stew hot, with a garnish of fresh herbs if desired.

Nutrition Facts

Serving size	3721.3 grams (3721.3g)

Amount per serving	% Daily Value*
Calories	3004

Total Fat 64.90g	83%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 2.70g
Cholesterol 1016mg	339%
Sodium 7330mg	319%
Total Carbohydrate 233.10g	85%
Dietary Fiber 35.10g	125%
Total Sugars 42.10g
Protein 316.50g	633%

Vitamin D 0IU	0%
Calcium 526mg	40%
Iron 48mg	267%
Potassium 9016mg	192%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 45.5%

Carbs: 33.5%