Smoky and Rich Venison Stew

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READY IN: 3hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly pound the cubed venison just to break it down, not to flatten.
  • Season the meat with salt and pepper, dried thyme, and garlic powder.
  • Then season the flour with Creole seasonings, cinnamon, and cumin.
  • Dredge the meat in the seasoned flour.
  • Heat a large, heavy pot and add the bacon grease.
  • Brown the venison and remove.
  • Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute.
  • Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
  • Add the consomme, water, tomatoes, bay leaves and ham shank.
  • Return the venison to the pot.
  • Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
  • In the last 1/2 hour add the celery root, pearl onions, and peas.
  • Serve hot over noodles.
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