Dutch Oven Venison and Pumpkin Stew Recipe

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By using liquid, time and a low cooking temperature, tough and otherwise “chewy” meat turns into tender morsels. If pumpkin is not readily available, you can substitute butternut or acorn squash in this stew recipe.

Serves: 6-8
Prep time: 15 minutes
Cook time: 2 hours 30 minutes

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

Directions: