1 tablespoon olive oil
1 pound venison stew meat, cut into 1 inch cubes
1/4 pound smoked sausage, cut into 1 inch cubes
2 medium onions, cut into 1 inch pieces
2 large carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
2 medium russet potatoes, peeled, cut into 1 inch pieces
1/4 pound mushrooms, quartered
1 small jalapeno, minced
1/4 cup all-purpose flour
1 cup red wine
2 cups beef broth
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground thyme


1. In a large dutch oven over medium-high heeat, cook venison and sausage until browned on all sides, about 2 minutes per side. Add onions, carrots, celery, potatoes, mushrooms and jalapeno, cook until vegetables being to soften, about 5 minutes.
2. Reduce heat to medium, add the flour, stirring to coat, for 3 minutes longer. Add red wine, broth, bay leaves, salt, pepper and thyme. Simmer until venison is tender, about 1 hour.

Use a tougher cut of venison, like shoulder or neck, for this stew.

Venison and Sausage Stew
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