Hearty Ground Venison Stew

Ingredients

• 2 Tbs olive oil
• 1 lb ground venison
• 5 carrots, peeled and roughly chopped
• 5 stalks celery, peeled and roughly chopped
• 1 lg yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and minced
• 2 Tbs tomato paste
• 1 lg sprig rosemary, leaves minced (discard the stem)
• 1 lg sprig thyme
• 2 bay leaves
• 3⁄4 cup red wine
• 2 med Yukon gold potatoes, cut into 1/2" chunks
• 1 qt unsalted chicken or beef stock
• 1 Tbs kosher salt
• 12 turns fresh-ground black pepper

Directions

1. Generously salt the ground venison on both sides and let stand for at least 15 minutes, or refrigerate up to 24 hours.
2. Heat a 3-quart pot with olive oil over medium heat. When the oil shimmers, add the venison to the pot. Break the meat into large chunks over the entire surface of the pot, and let it brown for about 3 to 4 minutes on each side. The venison does not have to cook all the way through.
3. Remove the meat with a large spoon and set aside on a plate. Add the carrots, celery, and onion and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes. Stir in the garlic, tomato paste, and herbs (rosemary, thyme, and bay).
4. Add red wine to deglaze the pot, scraping and stirring up all those good browned bits. Add the meat back in, along with the potatoes, stock, and about 2 teaspoons of Kosher salt and the black pepper. Stir.
5. Bring the stew to a boil, then lower to a gentle simmer and let cook, partially covered, for about an hour. Stir occasionally.
6. Fish the thyme sprigs and bay leaves from the pot and give everything a final stir. Taste for seasoning and serve hot, maybe with some good crusty bread and the rest of the red wine.