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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.
- 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
- 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
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.
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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.View all articles by Jefferson Adams
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