Ingredients:

  • 1.5 lbs (680 g) deer meat, cut into 1-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups (480 ml) beef or vegetable broth
  • 1 can (14.5 oz or 410 g) diced tomatoes
  • 2 tbsp (30 ml) tomato paste
  • 2 tsp (10 g) dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Optional: 1-2 cups (150-300 g) frozen peas (added during the last 30 minutes of cooking)

Instructions:

  1. Trim any excess fat from the deer meat and cut it into 1-inch cubes. Season with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat. Add deer meat in batches, browning on all sides. Remove and set aside.
  3. In the same pan, add diced onion and cook until translucent (about 3-5 minutes). Stir in minced garlic and cook for an additional minute.
  4. Add seared meat, sautéed onions and garlic, sliced carrots, diced potatoes, broth, diced tomatoes, tomato paste, thyme, and bay leaves to the Crock Pot.
  5. Cover and cook on low for 6-8 hours or high for 4-6 hours until the meat is tender.
  6. About 30 minutes before serving, stir in frozen peas if using, and adjust seasoning.
  7. Ladle stew into bowls and enjoy!