Hearty Venison Stew with Carrots and Parsnips

This hearty venison stew combines tender chunks of venison with sweet carrots, earthy parsnips, and savory onions, creating a rich and comforting dish. The addition of white beans adds a creamy texture and protein, while fresh herbs like thyme and rosemary elevate the flavor profile, making it a perfect meal for chilly evenings. Packed with nutrients and flavor, this stew is also gluten-free and high in protein.

Ingredients:

• 1.5 lbs venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups beef or vegetable broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 cup red wine (optional)
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the venison cubes and brown on all sides. Remove from pot and set aside.
2. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add the sliced carrots and parsnips to the pot, cooking for another 5 minutes until they start to soften.
4. Return the browned venison to the pot, then add the white beans, broth, thyme, rosemary, bay leaf, Worcestershire sauce, tomato paste, and red wine (if using).
5. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the venison is tender.
6. Season with salt and pepper to taste. Remove the herbs and bay leaf before serving.
7. Garnish with chopped fresh parsley and serve warm with crusty bread.