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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
  • ⅔ 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.

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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.

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1 Response:

 
Sonja
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Nov 2016 10:41:46 AM PST
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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