Kudu Stew with Root Vegetables

Ingredients

• 1.5 lb Kudu (or venison), cubed
• 2 medium Carrots, chopped
• 2 medium Parsnips, chopped
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 4 cups Beef broth (bone broth)
• 2 tbsp Tomato paste
• 1 tsp Thyme
• 1/2 tsp Rosemary
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers.
2. 2Add the 1.5 lb of cubed kudu (or venison) to the hot pot. Brown the meat on all sides, which should take about 5-7 minutes. Once browned, carefully remove the meat from the pot and set it aside on a plate.
3. 3Add the 2 medium chopped carrots, 2 medium chopped parsnips, and 1 medium chopped onion to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
4. 4Add the 3 cloves of minced garlic to the pot and cook for 1 minute more, until you can smell its fragrance.
5. 5Stir in the 2 tablespoons of tomato paste, 1 teaspoon of thyme, and 1/2 teaspoon of rosemary. Cook for 1 minute, stirring constantly.
6. 6Return the browned kudu (or venison) to the pot with the vegetables. Pour in the 4 cups of beef broth (bone broth).
7. 7Increase the heat to bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 1.5 to 2 hours. The stew is ready when the meat is very tender when poked with a fork.
8. 8Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Serve the kudu stew hot.

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