Venison Stew with Turnips

1lb (1/2 kg) venison or elk meat, cut into small cubes
1/2 cup (120cc measured by volume) flour
1 tablespoon cornstarch
small amount olive oil

one medium (750ml) cooking sherry or dry red wine (Cabernet Sauvignon is excellent for this application)
perhaps another 1-3 cups of water

4-5 medium carrots, peeled and sliced
4-5 medium stalks celery, peeled and sliced
one large yellow onion, peeled and minced finely
4-6 cloves of garlic, peeled and minced finely

salt and spices to taste, typically 1-2 tablespoons each salt and black pepper, one bay leaf, other savory spices that you like are optional; small amounts of paprika, crushed red pepper flakes, celery seed, marjoram, tarragon, and cumin go well with venison

1lb (1/2kg) small new potatoes, scrubbed and rinsed
1lb (1/2kg) turnips, peeled and sliced
1lb (1/2kg) white button mushrooms, sliced
one large can (28oz, 0.8kg) sliced stewed tomatoes
one medium can (14oz, 0.4kg) yellow corn (maize)

Put the olive oil into a large kettle and heat it up. While it is heating, mix the cornstarch with the flour and a small portion of the black pepper. Dredge the cubes of meat in the flour mixture, coating them thoroughly. Add the meat to the hot oil in the kettle and brown the pieces thoroughly on all sides, stirring and mixing frequently with a spatula or a wooden spoon. We do not wish the meat to burn or scorch, but we do want to sear all sides of the pieces and cook the flour mixture to a uniform medium or dark brown color.

Pour the wine in slowly and deglaze the pan thoroughly. Add the salt and spices, the sliced onion, the sliced celery, and the minced onion and garlic and mix thoroughly. Bring the mixture to a boil, stirring frequently. It may be necessary to add water so that all the mixture is covered with liquid. Bring the mixture to a full rolling boil, then bring it down to a slow simmer and cover. Simmer at least four hours (simmering all day is not a bad idea--some venison can be very tough and we want to make it tender), checking and stirring every half hour to one hour. As the liquid evaporates you will add water to keep the level of liquid in it approximately the same.

At this point we should have tender, slow-cooked venison in thick, strong, spicy dark broth with a carrot-onion-celery mirepoix in it to enhance the flavor of the meat. Now we add the balance of the ingredients--the potatoes, turnips, mushrooms, canned tomatoes, and canned corn. Stir thoroughly, return to a simmer, then cook one more hour.

This makes a big kettle of stew. It is hearty fare for a cold rainy autumn evening. We recommend serving with fresh hot biscuits or cornbread and perhaps a glass of dry red wine. Oh, and if you lack venison, lamb makes a good substitute. The recipe also works pretty well with pork or beef. Bon appetit!