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)
Instructions
- Coat the meat
In a bowl, toss venison cubes with flour, salt, and black pepper until evenly coated. - 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. - Build flavor
In the same pot, add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds. - Simmer
Return venison to the pot. Add broth, carrots, celery, thyme, and bay leaf. Stir well. - 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. - Finish
Taste and adjust salt and pepper. Remove bay leaf before serving.
High-Protein Nutrition (approximate, per serving – 4 servings)
- Protein: ~45–50 g
- Carbs: ~10–12 g
- Fat: Low
- Calories: ~350–400
