Smoky and Rich Venison Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 25
- Serves:
-
4-6
ingredients
- 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
- 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.