Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
I don't often eat venison, but when I do, I like to make this rich, delicious venison stew. It's easy to make, tastes delicious and keeps the house warm and smelling wonderful all day long.
Celiac.com 10/10/2013 - I don't often eat venison, but when I do, I like to make this rich, delicious venison stew. It's easy to make, tastes delicious and keeps the house warm and smelling wonderful all day long.
Coat meat in venison rub mixed with a bit of gluten-free flour.
In a skillet, deeply brown the coated meat in oil.
Add onions, garlic, and sauté until clear.
Add Worcestershire sauce, bay leaves, oregano, salt, pepper, oregano, basil, thyme, red wine and broth.
Simmer, covered, for about 2 hours.
When meat is tender, add potatoes, celery and carrots; simmer 30 minutes or so, until tender. Remove bay leaves.
Combine flour and water. Stir slowly into the stew, a little at a time, until desired thickness is reached.
Remove from stove, spoon into bowls and serve with gluten-free bread, and your favorite red wine or gluten-free beer.