Recently I went hunting with my brother and was able to put meat in the freezer. My wife isn't a big venison fan, so I always try to come up with ways to hide the wild game flavor. For those of you that enjoy venison this is a no brainer. But, if you don't like venison, just substitute beef instead. My favorite part of this meal--easy clean-up as you make it all in one pot.
3lbs venison stew meat
2 tablespoons olive oil
1/4 cup all purpose flour
1 small carton of chopped mushrooms
1 large white onion, chopped
3 shallots, chopped
3 celery stalks, chopped
3 carrots, chopped
2 cloves garlic, chopped
15oz can of diced tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme
3 bay leaves
1 cup GOOD dry red wine
3 tablespoons beef base
In a mixing bowl, add flour plus 2 tablespoons of smoked paprika, and the salt and garlic powder. Add one teaspoon of onion powder, cayenne pepper, dried oregano and dried thyme. Mix well.
Toss the venison in the oil and let sit.
In a large pot (I used the Dutch oven for this), heat the olive oil and sear the meat for 5 minutes, stirring occasionally.
Add the onions and shallots. Sauté for 2 - 3 minutes.
Time to deglaze the bottom of the pan to get the yumminess. Pour in the wine and scrape the bottom of the pan with a wooden spoon.
Add mushrooms, carrots, and celery.
Cook for 3 - 4 minutes and then add garlic, tomatoes, basil, thyme, and beef base.
Pour in 4 cups of water and bay leaves.
Bring to a boil, then simmer on low for 60 minutes. This stew goes great with crusty bread.
Here is a picture of me and my first buck from the trip.