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Pumpkin and Venison Dutch Oven Stew

Ingredients

  • 6 cups venison cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 6 strips bacon
  • 1 large yellow onion diced
  • 2 sprigs fresh rosemary
  • 6 cloves garlic minced
  • 1 cup dry red wine
  • 1/2 cup beef or game stock
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups carrots peeled and diced
  • 3 ribs celery diced
  • 1 15- ounce can diced tomato with juice
  • 2 cups pumpkin peeled, seeded and cut into 1/2-inch chunks
  • 1/4 cup sour cream

Instructions

  • Season venison liberally with Kosher salt and pepper. In a large Dutch oven or heavy-duty pot, cook bacon over medium heat until crispy. Reserve bacon and leave bacon grease in the Dutch oven. Add venison and brown evenly. Once browned, use a slotted spoon to remove venison from the pot and hold in a bowl or plate.
  • Add onion to the pot and cook until lightly browned, about 4 – 5 minutes. Return venison to the pot, add rosemary, garlic, red wine, stock and balsamic vinegar. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours or until meat is tender.
  • Add remaining ingredients except sour cream, bring to a boil, then reduce heat and simmer until pumpkin is tender, about 15 minutes. Season to taste with additional salt and pepper.
  • Crumble reserved bacon. To serve, ladle into bowls and top with sour cream and bacon crumbles.