Lester’s Venison Stew

3 tablespoons bacon drippings or 3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
1 tablespoon paprika
1 teaspoon sea salt
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme
2 cups chopped onions
4 to 5 medium potatoes
1 1/2 cup chopped celery
1 cup chopped carrots
2 tablespoon chopped garlic
1 cup green peas
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil, or ½ tablespoon dried
1 tablespoon chopped fresh thyme, or ½ tablespoon dried
1 teaspoon oregano, or ½ teaspoon dried
2 bay leaves
½ cup fresh parsley, chopped
1 Tbs. Worcestershire sauce
1 cup red wine
4 cups brown stock, or beef broth
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the bacon drippings, or olive oil.

In a mixing bowl, toss the venison with flour and the 8 following spices.

When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions, and the garlic and sauté for 2 minutes. Deglaze the pan with the red wine.

Add the brown stock, bay leaves, basil, thyme, oregano, Worcestershire sauce, and bay leaves. Bring the liquid up to a boil, cover and reduce to a simmer.

Simmer the stew for 1 ½ to 2 hours, or until the meat is very tender. If the liquid evaporates too much add a little more stock.

Add the potatoes, celery, carrots, tomatoes, and peas, to the pan. Season with salt and pepper. Simmer till the carrots and potatoes are tender, add the parsley.

Remove the stew from the oven and serve in shallow bowls with crusty bread.