SMOKY AND RICH VENISON STEW

Steps:

• 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.