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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    GLUTEN-FREE VENISON STEW


    Jefferson Adams

    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.


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    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.


    Image Caption: The finished venison stew. Photo: CC--saucyglo
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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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    Source:
    fdfworld.com

    Jefferson Adams
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764