Oil: I like using sunflower oil because I always have a bottle on hand. However, you may use whichever vegetable oil you prefer (such as canola oil, olive oil, avocado oil, etc.)

Venison: Since this is a recipe for venison stew, venison meat (deer meat) is the key ingredient here. It’s best to use cuts which benefit most from slow cooking and become tender over time (in general, the tougher cuts such as shoulder (chuck), neck and shank are ideal cuts because they release collagen into the stew while cooking, adding plenty of richness and flavor as they break down.

Veggies: I used a mix of carrots, onions, celery and garlic for a beautiful blend of flavor that is enhanced over the slow-cooking time.

Tomato Paste: In this venison meat stew recipe, tomato paste adds a lovely red color and rich taste. Alternatively, you may also use tomato sauce if you wish.

Beef Broth: I recommend using low-sodium beef broth in order to control the level of saltiness of the stew.

Spices & Herbs: I used a mix of ground coriander, ground paprika, granulated garlic, and dried parsley to add to the stew’s flavor. (Alternatively, you may also add other spices you enjoy, such as garlic powder, onion powder, black pepper, etc).

Potatoes: I used red potatoes, but you can also use any type of potatoes of your choice.

Storing: To store, place the cooled venison stew in an airtight container and store in the refrigerator for up to 4 days. Reheat over low heat in a pot or Dutch oven until hot and serve.