Venison Pepper Stew

Venison Stew

Ingredients:

• 2 pounds venison stew meat, cut into cubes
• 1 green or red bell pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or venison broth
• 2 cups red wine (optional)
• 4 carrots, sliced
• 4 potatoes, diced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the venison cubes and brown on all sides. Remove the meat and set aside.
2. In the same pot, add the chopped onion and garlic and green pepper. Sauté until softened.
3. Return the venison to the pot. Add the broth, red wine (if using), carrots, potatoes, celery, bay leaves, thyme, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the venison is tender.
5. Add the frozen peas in the last 10 minutes of cooking.
6. Remove bay leaves before serving. Serve hot with crusty bread.