Smoky And Rich Venison Stew

1. 1

   Lightly pound the cubed venison just to break it down, not to flatten.

2. 2

   Season the meat with salt and pepper, dried thyme, and garlic powder.

3. 3

   Then season the flour with Creole seasonings, cinnamon, and cumin.

4. 4

   Dredge the meat in the seasoned flour.

5. 5

   Heat a large, heavy pot and add the bacon grease.

6. 6

   Brown the venison and remove.

7. 7

   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.

8. 8

   Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.

9. 9

   Add the consomme, water, tomatoes, bay leaves and ham shank.

10. 10

    Return the venison to the pot.

11. 11

    Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.

12. 12

    In the last 1/2 hour add the celery root, pearl onions, and peas.

13. 13

    Serve hot over noodles.

* Per serving · 4 servings · Values may vary.