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CREOLE VENISON STEW




Source of Recipe


Adapted from "NEW New Orleans Cooking", 1993


Recipe Introduction


As with most cuts of venison, the meat is made more tender and flavorful if first marinated in red wine, garlic, olive oil & herbs of choice overnight.


List of Ingredients




3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Cajun/Creole Seasonings (I mainly use Tony's)
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups beef stock or broth
Salt and black pepper

Recipe



In a large pot, over high heat, add the olive oil. In a bowl, toss the venison with flour and Creole Seasonings. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.

Remove the stew from the oven and serve in bowls over rice, if desired, or with crusty bread. Serves about 6.