Venison Stew
Ingredients: Venison cut into 1 inch chunks, carrots, potatoes, onions,, cut into edible pieces. 2-3 cloves of garlic, beef stock, red wine, thyme, bay leaf, salt, pepper–depending on the amount of stew you are going to be making–season to your taste.
Instructions: In a large pot, brown venison in olive oil. Add chopped vegetables and cook until slightly soft. Pour in red wine to deglaze the pot, then add beef stock, herbs, salt, and pepper. Simmer for 2-3 hours until meat is tender.