Step 1

Pat venison pieces dry with paper towel and season with salt and pepper.

Step 2

Heat 1 tablespoon oil in a Dutch oven or large stockpot over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.

Step 3

Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.

Step 4

Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.

Step 5

Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned venison with accumulated juices, scraping up any browned bits on the bottom of the pan.

Step 6

Bring to a simmer, cover, and cook for 1 hour.

Step 7

Stir in potatoes and carrots. Return to a simmer, cover, and cook 1 hour longer, until venison is tender.

Step 8

Remove bay leaves and any thyme stems. Off the heat, stir in peas and cover for 5 minutes. Season to taste with salt and pepper.