Smoky and Rich Venison Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 680.38 g venison, cubed
- kosher salt
- fresh ground black pepper
- 4.92 ml dried thyme
- 4.92 ml garlic powder
- 236.59 ml flour
- 2.46 ml cinnamon
- 7.39 ml cumin
- 7.39 ml creole seasoning (no salt)
- 59.14 ml bacon grease
- 236.59 ml onion, diced
- 236.59 ml celery, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 236.59 ml red wine
- 14.79 ml olive oil
- 3 (893.00 g) can consomme
- 709.77 ml water (or more)
- 737.08 g can diced fire-roasted tomatoes
- 2 bay leaves
- 236.59 ml andouille sausage, sliced
- 1 celery root, peeled and cubed
- 236.59 ml white pearl onion, peeled
- 236.59 ml peas
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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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.