High-Protein Venison Stew

High-Protein Venison Stew

Ingredients

• 2 lb venison, cut into 1-inch cubes
• 3 Tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper

Additional ingredients (recommended):

• 2 Tbsp olive oil or avocado oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups beef or venison broth (low sodium)
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme or rosemary
• 1 bay leaf (optional)

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Instructions

1. Coat the meat
   In a bowl, toss venison cubes with flour, salt, and black pepper until evenly coated.
2. Brown the venison
   Heat oil in a large pot or Dutch oven over medium-high heat. Brown venison in batches (do not overcrowd). Remove and set aside.
3. Build flavor
   In the same pot, add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
4. Simmer
   Return venison to the pot. Add broth, carrots, celery, thyme, and bay leaf. Stir well.
5. Cook low and slow
   Bring to a gentle boil, then reduce heat to low. Cover and simmer 1½–2 hours, stirring occasionally, until venison is tender.
6. Finish
   Taste and adjust salt and pepper. Remove bay leaf before serving.

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High-Protein Nutrition (approximate, per serving – 4 servings)

• Protein: ~45–50 g
• Carbs: ~10–12 g
• Fat: Low
• Calories: ~350–400