2 lbs wild game stewing meat
4-6 Tbsp rendered fat or vegetable oil
2 cups stock or water
2 cups red wine (or 2 more cups stock/water if preferred)
1 tsp lemon juice
1 tbsp Worcestershire sauce
1 med sized sliced onion
2 stalks celery
3-4 cloves garlic
2 tsp each dried thyme and rosemary
2 Tbsp flour
2 Tbsp pepper
2 bay leaves
1 tbsp salt
½ tsp paprika
Dash allspice
1.5 Tbsp tomato paste
1 tsp white vinegar
4 cups chopped potatoes
6 quartered carrots
1 lb small or pearl onions
Season meat pieces on all sides with a light coating of salt and pepper
Place seasoned meat in a hot Dutch oven containing some of the hot fat and brown on all sides (do in batches so as not to crowd and steam the meat)
Remove and reserve the meat once browned
Reduce the heat to medium and add the chopped onions and celery and sweat until translucent, adding additional oil/fat if necessary then stir in 1.5 Tbsp tomato paste and cook for a minute or two
Add garlic and cook for about a minute until fragrant but not browned
Add the meat and any accumulated juices back to the pot
Sprinkle the flour over the mixture and stir until the contents are coated and no clumps are present, continuing stirring the mixture for a minute or two to cook out the raw flour taste
Add wine, stock or water, lemon juice, Worcestershire sauce, seasonings and bay leaves
Simmer on low for 2 hours and gently stir periodically to prevent sticking to the bottom. (Alternatively place the Dutch oven with a cover into a preheated 325°F for 2 hours.)
If required, thicken liquid by increasing temperature to a light boil and stir more frequently
Add potatoes, carrots and small/pearl onions if desired
Cook uncovered for a further 20-30 minutes or to a point that the veggies are tender and the broth is reduced to your liking.
(if using the oven method replace covered pot back in the oven for another hour or until the vegetables are tender and the stock is reduced somewhat).
Stir in vinegar and taste for seasoning
Remove the bay leaves and serve
Enjoy!
