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Venison Stew & Jalapeno Corn Bread, with Chef Jon Benedict

Venison Stew

3 tbsp olive oil
2 lbs Venison stew meat, medium chunks
Spices of choice to season the meat….garlic powder, onion powder, black pepper, oregano,
¼ cup flour
1 tbsp chopped garlic
1 tbsp tomato paste
1 cup pearl onions
1 cup chopped celery
1 cup chopped carrots
1 cup chopped parsnips
1 can diced tomatoes with juice
½ tsp dried thyme
1 tsp black pepper
2 bay leaves
1 cup red wine
4 cups brown stock from chicken or beef

In a Dutch oven heat the oil over coals.  In a bowl season the Venison stew meat and toss with flour.  Add to Dutch oven and sear the meat for 3-5 minutes.  Add the onions and cook for 3 minutes.   Add the garlic, carrots, parsnips, celery, and tomato paste and cook for another 3-5 minutes stirring occasionally. 

Add the red wine, and make sure nothing is stuck to the bottom of the Dutch oven.  Add the brown stock, and stir to mix everything up.  Cover and bake covered with coals (or in an oven at 350 degrees) for about 1 hour.  Add more stock of stew becomes to thick.

Jalapeno Corn Bread

2 boxes of Cornbread mix as directed.
1 medium jalapeno, minced up small
2 tbsp sweet corn kernels
2 tbsp red peppers diced small.
1 tbsp oil.

In a Dutch oven combine the oil, corn, peppers, and jalapeños.  Cook the vegetables in the oil for 3-4 minutes.  Add the cornbread batter, stir the bottom up slightly and cover to bake.  Bake for about 15 minutes with coals (or in an oven at 350 degrees).


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