Venison Stew

Ingredients:

• 2 pounds venison, cut into 1-inch cubes
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups beef broth
• 1 cup red wine
• 1 cup frozen peas

Instructions:

1. In a large bowl, coat the venison cubes with flour.
2. In a large pot or dutch oven, heat olive oil over medium-high heat.
3. Add the coated venison cubes and cook until brown on all sides.
4. Remove the venison from the pot and set aside.
5. In the same pot, add the onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
6. Add the salt, pepper, thyme, and rosemary. Stir to combine.
7. Add the browned venison back to the pot and pour in the beef broth and red wine.
8. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
9. In the last 10 minutes of cooking, add the frozen peas.
10. Serve the venison stew hot and enjoy!