3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Chef Ron Lock’s easy Cajun seasoning (Recipe Follows)
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock (beef stock is fine here)
Salt and black pepper
In a large pot or Dutch oven, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Chef Ron Lock’s Cajun seasoning. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper.
Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Serve in bowls with crusty bread for sopping.
Chef Ron Lock’s Easy Cajun Seasoning
1/4 cup salt
3 Tbsp granulated garlic or garlic powder,
3 Tbsp ground black pepper
1/8 tsp ground cayenne pepper (or more to taste) and
1 Tbsp paprika
Shake it up!
Put into a plastic zipper storage bag and shake the dickens out of it for minute and there you go! You can also increase the measurements and keep it on hand in a jar, like I do. Better than store bought!