here is a recipe for a hearty stew. just had some tonight, yum.
3 tablespoon olive oil
2 lbs venison, cut into 1in cubes
1/4 cup all purpose flour
2-3 tablespoons creole seasoning
2 cups chopped onion
1 cup chopped celery(and or potatoes)
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and deseeded
1/2 tablespoon basil leaves(if using fresh double)
1/2 tablespoon thyme leaves(if using fresh double)
2 bay leaves
1 cup red wine(cabernet or cooking wine)
4 cups beef stock or broth
salt and black pepper
in a large pot, over high heat, add the olive oil. in a mixing bowl, toss the venison with flour and creole seasoning mix. when the oil is hot, sear the meat for 3 min, stirring occasionally. add the onions and saute for 2 min. add the celery and carrots. season with salt and pepper. saute for 2 min more. add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. deglaze the pan with the red wine. add the beef broth. bring the liquid up to boil, cover and reduce to simmer. simmer for about 1 hour or until meat is very tender. add more broth if liquid evaporates.
remove and serve with a good hard crusty bread. enjoy.
3 tablespoon olive oil
2 lbs venison, cut into 1in cubes
1/4 cup all purpose flour
2-3 tablespoons creole seasoning
2 cups chopped onion
1 cup chopped celery(and or potatoes)
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and deseeded
1/2 tablespoon basil leaves(if using fresh double)
1/2 tablespoon thyme leaves(if using fresh double)
2 bay leaves
1 cup red wine(cabernet or cooking wine)
4 cups beef stock or broth
salt and black pepper
in a large pot, over high heat, add the olive oil. in a mixing bowl, toss the venison with flour and creole seasoning mix. when the oil is hot, sear the meat for 3 min, stirring occasionally. add the onions and saute for 2 min. add the celery and carrots. season with salt and pepper. saute for 2 min more. add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. deglaze the pan with the red wine. add the beef broth. bring the liquid up to boil, cover and reduce to simmer. simmer for about 1 hour or until meat is very tender. add more broth if liquid evaporates.
remove and serve with a good hard crusty bread. enjoy.
