SMOKY AND RICH VENISON STEW
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!
Provided by Penny Stettinius
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- 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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