Axis Stew Recipe

2 lbs axis (or any venison) stew meat, cubed
3 tablespoons olive oil
1/4 cup flour
season salt (Tony’s, Emeril’s, etc)

1 large onion, chopped

2-3 celery stalks, chopped
2 tomatoes, chopped
2-3 carrots, chopped
2 cloves garlic, diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme

2 bay leaves
1 cup red wine
4 cups beef broth/stock
salt & black pepper
crusty bread

In a large pot, over high heat…

add olive oil.  Add season salt to flour and toss venison pieces in mixture, coating all sides of meat in flour.   Sear meat in hot oil for 2 to 3 mins, stirring to avoid sticking.  Add onions and saute for ~2 mins.  Add celery and carrots, season with salt & pepper, and saute for 2 mins.  Add the tomatoes, garlic, thyme, basil, and bay leaves to the pot and season w/ salt & pepper.  Deglaze pot w/ red wine by scrapping bits from bottom w/ a wooden spoon.  Add beef broth and bring the liquid to a boil.  When boils, cover and reduce heat to a simmer.  Cook for 45 mins to an hr, or until meat is tender.  If liquid evapoates too much, add broth as needed.

Remove from stove, serve in bowls with slices of crusty bread.  (Red wine that you used to cook w/ makes an excellent compliment) — Enjoy!

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