Venison Stew

In a bowl, coat the cubed venison with flour, shaking off any excess.

Heat oil in a large pot over medium-high heat. Brown the venison on all sides. Remove and set aside.

In the same pot, sauté onions, carrots, and garlic until softened.

Stir in tomato paste and cook for 2 minutes. Add red wine, scraping the bottom of the pot to deglaze.

Return the venison to the pot. Add potatoes, bay leaves, thyme, salt, and pepper.

Pour in beef broth and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours until venison is tender.

Adjust seasoning if needed. Remove bay leaves before serving.

Enjoy this comforting venison stew with crusty bread!