Venison Stew

We both grew up eating Venison and have started to find amazing recipes. This recipe initially didn't call for potatoes but you can't have stew with out potatoes. If you don't have venison or other game meat you can substitute it with beef or bison.

Ingredients

• 3 tablespoons olive oil
• 2 pounds venison stew mat, cut into 1-inch cubes (Venison, Elk, Bison, or Beef)
• 1/4 cup all-purpose flour
• Essence - Recipe follows
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups cubed red potatoes
• 1 tablespoon chopped garlic
• 1 cup chopped tomatoes, peeled and seeded
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 bay leaves
• 1 cup red wine
• 4 cups brown stock (beef stock)
• salt and black pepper
• Crusty bread (sourdough works best)

Essence (Creole Seasoning)

• 2 1/2 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. 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 potatoes, 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 and more Essence. Add the red wine to the pot to deglaze the pan. Add the brown stock. Bring the liquid up to a boil, cover, and reduce to a simmer. Simmer the stew for minimum of 45 minutes. Take stew for seasoning. Add more Essence for heat and flavor. Depending upon how big your veggies are cut, it can take up to 1.5 hours. The longer it stews the better. If the liquid evaporates too much, add a little more stock.

Remove the stew from the heat and serve in bowl with the crusty bread.