3 hrs 30 mins
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!
My Private Note
Units: US | Metric
- 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
- 1Lightly pound the cubed venison just to break it down, not to flatten.
- 2Season the meat with salt and pepper, dried thyme, and garlic powder.
- 3Then season the flour with Creole seasonings, cinnamon, and cumin.
- 4Dredge the meat in the seasoned flour.
- 5Heat a large, heavy pot and add the bacon grease.
- 6Brown the venison and remove.
- 7Add 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.
- 8Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
- 9Add the consomme, water, tomatoes, bay leaves and ham shank.
- 10Return the venison to the pot.
- 11Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
- 12In the last 1/2 hour add the celery root, pearl onions, and peas.
- 13Serve hot over noodles.
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Nutritional Facts for Smoky and Rich Venison Stew
Serving Size: 1 (588 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 666.8
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 7.2 g
- Cholesterol 155.0 mg
- Sodium 1304.7 mg
- Total Carbohydrate 50.7 g
- Dietary Fiber 6.5 g
- Sugars 9.8 g
- Protein 55.6 g
The following items or measurements are not included:
diced fire-roasted tomatoes