Red Wine Deer Stew (Or, Roast)

1-2lb Back Strap Deer Meat
   – Premix and season all sides of Deer with: 3/4tsp Garlic Powder, 1/2tsp Onion Powder, 1/2tsp Him. Salt, Shake Pepper, 1tsp Dried Thyme, 1T Dried Parsley, 1tsp Dried Rosemary, 1/2tsp Paprika
Drizzle of EVOO
 – Sautee Deer Meat in EVOO. Remove and set aside.
Add in 2T Butter.
Add in 1-2c Onions
 – Sautee.
Add in:
3/4T Fresh Garlic, minced
2T Tomato Paste
 – Sautee, DON’T BURN!
 – Add in:
2T Worcestershire
1/2c Tisdale Merlot Red Wine (Up to 1c can be added. I did 1/2c)
 – Cook Down juices
 – Add in Meat
 – Top with:
2c + 1/4c Water
4tsp Orrington Farm’s Beef Base and Seasoning (Or, 2 crushed Beef Broth Cubes)
1 Au Jus Pkt.
1 Bay Leaf
2-2.5c Carrots
1/2c Celery
2.5c Baby Bella Mushrooms

Cook on low 4-8 hours.
Make Slurry with Cornstarch (I believe I did 1-2T Cornstarch+1-2T Water. Equal amounts.). Stir into Stew. Allow to cook some, while stirring. Turn off heat to cool a smidge and thicken.

Eat alone. Or, serve over your favorite Mashed Potatoes. Great with Noodles cooked in Beef Broth, as well.

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