Smoky And Rich Venison Stew - cooking recipe

Ingredients

1 1/2 lbs venison, cubed
kosher salt
fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1 cup flour
1/2 teaspoon cinnamon
1 1/2 teaspoons cumin
1 1/2 teaspoons creole seasoning (no salt)
1/4 cup bacon grease
1 cup onion, diced
1 cup celery, diced
1 red bell pepper, diced
2 carrots, diced
4 garlic cloves, minced
1 cup red wine
1 tablespoon olive oil
3 (10 1/2 ounce) cans consomme
3 cups water (or more)
1 (26 ounce) can diced fire-roasted tomatoes
2 bay leaves
1 cup andouille sausage, sliced
1 celery root, peeled and cubed
1 cup white pearl onion, peeled
1 cup peas

Preparation

Lightly pound the cubed venison just to break it down, not to flatten.
Season the meat with salt and pepper, dried thyme, and garlic powder.
Then season the flour with Creole seasonings, cinnamon, and cumin.
Dredge the meat in the seasoned flour.
Heat a large, heavy pot and add the bacon grease.
Brown the venison and remove.
Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute.
Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
Add the consomme, water, tomatoes, bay leaves and ham shank.
Return the venison to the pot.
Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
In the last 1/2 hour add the celery root, pearl onions, and peas.
Serve hot over noodles.