Gluten Free Smoky Venison Stew Recipe

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 2 lbs. venison stew meat
• 1/4 cup brown or white rice flour
• 1 Tablespoon smoked paprika (or plain)
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon onion powder
• 1/3 teaspoons cayenne pepper (optional)
• 1/3 teaspoon dried oregano (not ground)
• 1/3 teaspoon dried thyme (not ground)
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 4 cloves garlic, minced
• 1 cup chopped canned whole tomatoes
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• 1/4 cup potato starch (or cornstarch, if not freezing)
• 1 cup Burgundy wine
• 4 cups gluten-free beef broth (Better Than Bullion, HerbOx, etc.)
• 1 1/2 teaspoons Wright's Liquid Smoke
• 1/2 teaspoon Kitchen Bouquet (or Gravy Master), or as needed

Instructions:

1. Preheat a large pot over medium-high heat.
2. In a large bowl, add rice flour, paprika, garlic powder, salt, pepper, onion powder, cayenne, oregano, and thyme, and whisk to combine.
3. Add venison to flour mixture toss to coat well.
4. Add oil to pot and swirl to distribute throughout pan.
5. Transfer venison to pot and quickly brown for about 2 to 3 minutes, stirring as needed.
6. Add the onions and saute for about 2 minutes.
7. Add celery and saute for an additional 2 minutes.
8. Add garlic, basil, and bay leaves and stir.
9. Add wine and deglaze pan by scraping any stuck brown leavings from the bottom of the pan.
10. Add tomatoes and beef broth and increase to high and bring to a boil. Cover and reduce heat to low and simmer for 2 hours or until meat is fork tender.
11. Remove bay leaves and venison and set venison aside.
12. Working in batches, puree gravy in a blender, or remove venison, set aside, and use an immersion handheld blender to puree.
13. Return sauce to pot, mix cornstarch with equal amounts of water and pour slowly into sauce, whisking constantly. Bring to a boil, stirring constantly until thick, about 2 minutes.
14. Serve with Gluten Free Crusty Baguettes, in a Gluten Free Boule, over rice, over gluten-free pasta, or with potato dumplings.

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