Smoky and Rich Venison Stew

Trinkets's Note:

DH is a great home chef, last night he played around with some venison a friend kindly provided. Ed's creation smelled so good it was difficult to wait for dinner as the warm scent of smoky cinnamon wafted throughout the house. We served this over broad egg noodles and had a salad of greens, Stilton and pears with roasted pecans and a nice Cabernet! Live a little, try it soon. We used a smoked ham shank but if you don't have one handy try adding some smoked sausage or Andouille slices. *Zaar would not acknowledge the shank in the recipe so I used Andouille sausage in the ingredients. This is even better the 2nd day!

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 1 1/2 lbs venison, cubed
• kosher salt
• fresh ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup flour
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons creole seasoning (no salt)
• 1/4 cup bacon grease
• 1 cup onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 1 cup red wine
• 1 tablespoon olive oil
• 3 (10 1/2 ounce) cans consomme
• 3 cups water (or more)
• 1 (26 ounce) can diced fire-roasted tomatoes
• 2 bay leaves
• 1 cup andouille sausage, sliced
• 1 celery root, peeled and cubed
• 1 cup white pearl onion, peeled
• 1 cup peas

Directions:

1. Lightly pound the cubed venison just to break it down, not to flatten.
2. Season the meat with salt and pepper, dried thyme, and garlic powder.
3. Then season the flour with Creole seasonings, cinnamon, and cumin.
4. Dredge the meat in the seasoned flour.
5. Heat a large, heavy pot and add the bacon grease.
6. Brown the venison and remove.
7. 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.
8. Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
9. Add the consomme, water, tomatoes, bay leaves and ham shank.
10. Return the venison to the pot.
11. Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
12. In the last 1/2 hour add the celery root, pearl onions, and peas.
13. Serve hot over noodles.

Reviews

[Chef #471937]

Wow, this was wonderful. I only had to add a bit more of the spices, (my family likes a lot of spice) I will certainly make this again! Thanks!!!