• Cut the venison into bite-sized cubes, about 1”. Season the meat with the salt and pepper

TIP: You can marinate the venison in 1 cup of red wine for an hour, which helps to tenderize the meat.

• Heat 1 tablespoon of the oil in a large Dutch oven or skillet over a medium-high heat. Add the venison and sear on all sides until browned, about 5-7 minutes. Remove the seared meat to a plate and set aside.
• Add the remaining tablespoon of oil to the Dutch oven or skillet. Add the diced onions, carrots and celery and sauté for 5 minutes, stirring often. Stir in the garlic and tomato paste and fry for a further minute.

To cook on the stove top

• Add the seared venison back into the pot, along with the broth, potatoes, thyme, rosemary and paprika.
• Stir well and bring to a boil, then reduce the heat to low. Cover the pot with a lid and let the venison stew simmer for 2 ½ hours or until the meat is tender.

To cook in a slow cooker

• Add the cooked vegetables, seared venison, broth, potatoes, thyme, rosemary and paprika to a slow cooker.
• Stir well, close the lid and cook on low for 8 hours or low for 4 hours.

To serve

• Taste the stew and adjust the seasoning to your preference.
• Serve the venison stew with bread, mashed potatoes, rice or polenta.
• Note: This venison stew gets better with time, so consider making it a day ahead and reheating it before serving to allow the flavors to intensify.