2 lbs. venison, cut into cubes
2/1/2 tblsp. olive oil
2 tblsp. flour
2 large onions, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 medium green pepper, chopped
2 cups burgundy or any full bodied red wine
¼ xcup lemon juice
½ tsp. Tabasco sauce
1 tsp. salt
½tsp. black pepper
¼ tsp. each garlic and onion powders
1 tsp. each of basil&thyme
2 bay leaves
½ tsp. file powder
6 cut carrots
½ lb. large mushrooms, sliced
16 small new potatoes, or 4 medium potatoes cut into quarters
1/1/2 cups beef stock
1 tblsp. Worchestere sauce
In a large heavy pot with a tight fitting lid, sauté meat in olive oil over medium heat until well browned. Remove meat from the pan, add the flour, and make a brown roux by cooking the flour stirring constantly, over medium low heat until it turn a rich brown. Add onions, garlic, celery, and bell pepper. Cook for 5 minutes. Remove from heat and let cool for 5 minutes, then add wine, lemon juice and Tabasco sauce and mix until blended. Add cooked meat, along with the salt, black pepper, garlic & onion powders, basil, thyme, bay leaves, file powder,, carrots, mushrooms and potatoes.
Mix well, Place in a covered container and refrigerate overnight or 12 hours.
Add beef stock and Worchestere sauce, cook over medium heat until liquid comes to a boil. Reduce heat and simmer uncovered for 1 ½ hours.
Serve with cooked rice if desired.
1. Instead of browning meat then making a roux, just put the venison cubes into a paper bag with some flour to coat then brown the venison in the oil.
2. I think that the potatoes add enough carbs so I don’t serve rice with this dish.