Tristan’s Savory Venison Stew: A Master Hunter’s Recipe

Ingredients

• 3 pounds of venison meat (preferably neck or front quarter cuts)
• 3–4 medium russet potatoes
• 3–4 carrots
• 1 28-ounce can of diced or crushed tomatoes
• 4 large garlic cloves
• 1 medium yellow onion
• 2 tablespoons beef bouillon
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• ½ stick / 4 tablespoons butter