Venison Mediterranean Stew

We had a really good supper a few nights ago, out of a venison tenderloin that was in the freezer.

It was kind of my own creation, I just kind of closed my eyes and said "here we go" and hoped for the best. It was quite tasty, I couldn't even tell it was deer anymore, very tender. Chance even ate a few pieces (lately he is anti-meat).

Venison Mediterranean Stew

splash of olive oil
1 venison tenderloin, cubed with all tough connective tissue removed
1 red onion, diced
2 cloves garlic, peeled and squished

1 small baby zucchini, cut in half lengthwise and sliced
1 green pepper, chunked
1/2 red pepper, chunked
10 (?) brown mushrooms, quartered
3 bay leaves
oregano
fennel seed

salt and pepper

1 can beef consomme
1/2 bottle of red wine

H2O to cover

3 Tbsp flour

1/2 C cold water

Sear meat in heavy pan or stock pot with splash of olive oil. Remove to roaster and dump in onion with a little more olive oil. After onion is transparent, add garlic. Once you smell garlic, scrape pot bottom with wooden spoon to loosen brownings that remain and add to roaster. Add raw veg to roaster and dump in beef stock, wine and a little water to bring liquid level up. Roast at 350°F for 2 hours, stirring occasionally. In last 30 minutes, shake up cold H2O and flour in a tupperware to make a slurry and stir into roaster to thicken the sauce. Return to the oven with lid off.

We ate this with couscous made with chicken stock and butter. Chance LOOOOOVED the couscous, but it was too small for him to pick up so it made a real mess. I fed it to him on a spoon and he opened up like a baby sparrow.