Creole Venison Stew
Use the stew meat cuts from butchering your deer to make a tasty creole venison stew. The spices and vegetables really add to the dish. Use a cast iron covered skillet or dutch oven for that little bit of “frontier” authenticity.
3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
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. 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 brown 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 venison stew from the oven and serve in shallow bowls with crusty bread and a nice cold lager.