Ingredients
1.5 lbs venison shoulder, cut into chunks
1 cup mushrooms, sliced
1 celery stalk, chopped
1 red bell pepper, diced
1 small onion, quartered
4 cloves garlic, minced
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
2 tsp sea salt
2 tbsp avocado oil
4 cups bone broth
1 tbsp collagen powder
1 tbsp tomato paste (no added sugar)
1 tsp apple cider vinegar
2 fresh thyme sprigs
2 bay leaves
Instructions
Pat venison dry and season with smoked paprika, cumin, garlic powder, and 1 tsp salt.
Heat avocado oil in a large pot. Sear venison over medium-high heat until browned on all sides.
Add onion, garlic, and half the thyme. Sauté for 3-4 minutes until aromatic.
Stir in mushrooms, celery, and bell pepper. Cook 5 minutes until softened.
Pour in bone broth and collagen powder. Bring to a simmer.
Add venison, remaining thyme, and bay leaves. Cover and reduce heat to low.
Simmer 30 minutes. Stir in tomato paste and apple cider vinegar. Cook 15 more minutes.
Adjust salt and thyme to taste.
Notes
Venison can be seared ahead and stored in the fridge for 24 hours.
For slow cooker: Sear and sauté ingredients, then transfer to a slow cooker. Cook on low for 6-8 hours.
Boxes of broth often contain high sodium; check labels or use low-sodium alternatives.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Stewing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg