Venison & Butternut Squash Stew
Author: 
Recipe type: Soups and Stews
 
Ingredients
  • 2 tbsp oil
  • 1.5 lbs venison, cubed
  • salt & pepper
  • 1 small onion, diced
  • 2 carrots, peeled and cut into bite-sized chunks
  • 2 tbsp flour
  • 8 oz. beer
  • 1 cup low sodium beef stock
  • 1 28 oz can peeled tomatoes, crushed by hand
  • 2 cups butternut squash
  • 1 sprig rosemary
  • 2 sprigs thyme
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large pot, over medium heat, heat 1 tbsp olive oil. Season meat with salt and pepper and add about half to the heated oil. Sear on all sides, about 2-3 minutes per side, or until lightly brown all around. Remove from the pot and set aside. Repeat with remaining oil and meat.
  3. With all meat removed, add onion, carrot, and more oil if necessary. Season with salt and pepper. Cook 8-10 minutes or until onion is just starting to brown. Add flour and stir to incorporate. Cook 3-5 minutes.
  4. Add beer, stock, and tomatoes, scraping the bottom of the pot to free up any bits of flour. Add squash, rosemary, thyme, and reserved meat. Bring to a boil, cover, and remove to oven.
  5. Allow to braise in the oven for 2-3 hours or until meat and squash are completely tender.
  6. Serve with crusty bread and cold beer. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/01/venison-butternut-squash-stew/