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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Venison Stew


    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.

    Photo: CC--saucygloIngredients:

    • 2 pounds venison stew meat
    • 8 small potatoes, peeled and quartered
    • 4-5 carrots, cut into 1 inch pieces
    • 2-3 celery stalks, chopped
    • 3 onions, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons vegetable oil
    • 2 tablespoons dried basil
    • 2 tablespoons dried thyme
    • 2 teaspoon dried oregano
    • 2 bay leaves
    • ¼ cup red wine
    • 4 cups gluten-free beef stock or beef bouillon (I use HerbOx in water)
    • ¼ cup gluten-free flour
    • Salt and black pepper to taste
    • Venison rub, recipe follows
    • 1 tablespoon salt
    • ¼ cup gluten-free flour
    • ¼ cup water

    Venison Rub:

    • 2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon dried leaf oregano
    • 1 tablespoon dried thyme

    Directions:
    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.


    User Feedback

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    Absolutely delicious recipe. I found the salt to be way too much for this amount of stew, so next time I would decrease it by a third for the rub and not add extra to the stew until after it was cooked (if needed). Otherwise, flavors were just perfect for the venison.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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