Venison Stew Dairy-Free

That's right. 

This venison stew is naturally dairy-free. 

No fancy substitutions needed. 

It's also a meal in one pan. 

Meat, veggies, carb. You're good to go!

For me, it's also a treat that hubs likes to make this dish himself. 

I love it when I'm off the hook for dinner. 

Hubby knows I'm not that great at cooking for three hours, but I'm glad he is. 

The time commitment helps makes the venison meat as tender as it can be. 

And while I'm not a huge venison fan, I do enjoy this dish because it IS so tender. 

Instead of serving potatoes in this dish, you could leave them out and serve the stew over rice.

Or serve over egg noodles if you're not allergic to egg. 

Here's the recipe below.

DAIRY-FREE VENISON STEW

INGREDIENTS

3 pound venison cubed
flour
salt and pepper
3 tablespoons olive or veg oil
1 teaspoon each of thyme and rosemary
2+ cups dairy-free beef broth
1 cup red wine or red wine vinegar
2 medium onions, quartered
6 carrots, cut in 1 inch sections
2 cloves garlic, minced
20 button mushrooms
2 tablespoons dairy-free butter
2 tablespoons lemon juice
2 tablespoons brown sugar

DIRECTIONS

Dredge venison in flour, salt and pepper.

In hot skillet, heat oil and brown meat.

Transfer it to a large pot with the herbs, broth, and wine.

Cover and simmer 2 hours until fork tender.

In skillet, sauté onions, carrots, and garlic. Add to pot.

Simmer 40 minutes.

Brown mushrooms in dairy-free butter, add to stew, simmer 15 minutes.

Stir in lemon juice and brown sugar, and remove from heat.

Hope you enjoy this dairy-free venison stew as much as we do!