Scratch-made venison stew with fall-apart tender deer meat, packed with potatoes, carrots, celery, and simple ingredients. Gluten free, dairy free, paleo, and Whole30 friendly.
Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue.
Leaving the sinew on makes the meat tough.
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
When the oil is hot, sauté the venison for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
Turn the heat down to medium and add the potatoes, carrots, celery, and onion. Sauté for about 8-10 minutes, or until they begin to soften.
Add the garlic, herbs de Provence, salt, and pepper and cook for an additional minute. Then add the tomatoes, broth, and Worcestershire sauce. Add the venison back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
The longer it simmers, the more tender the meat will become.
Serve hot. Amazing with crusty bread.