Savory Venison Brisket Stew

A rich and hearty venison brisket stew, slow-cooked with aromatic vegetables and a splash of red wine, perfect for a comforting meal. Enjoy the deep flavors of thyme and rosemary mingling in this delightful dish.

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5 minutes. 2. Stir in the minced garlic and cook for another minute until fragrant. 3. Add the venison brisket to the pot, browning it on all sides for about 5-7 minutes. 4. Pour in the beef broth and red wine, then add the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer. 5. Cover and let it cook on low heat for 2 hours, stirring occasionally. 6. After 2 hours, add the baby tomatoes and mushrooms, and continue to simmer for an additional 30 minutes until the meat is tender and the flavors meld together. 7. Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

200g venison brisket 1 tbsp olive oil 1 small onion, diced 1 medium carrot, diced 1 celery stalk, diced 2 cloves garlic, minced 250ml beef broth 100ml red wine 1 tbsp tomato paste 1/2 tsp dried thyme 1/2 tsp dried rosemary 1 bay leaf Salt and pepper to taste 100g baby tomatoes, halved 100g white mushrooms, sliced Fresh parsley for garnish