Venison Stew

Ingredients

• 1 ½ lbs. wild or organic stewing venison
• Sea salt and pepper
• 1 Tbs. coconut oil or butter
• 1 med red onion, sliced
• 3 stalks celery, cut diagonally
• 2 tsp. thyme leaves
• 1 tsp. ground cinnamon
• 1 tsp grated orange peel ( no white)
• ½ cup fresh cranberries
• 3 med. Kohlrabi, peeled and chopped
• 3 cups natural beef stock

Directions

1. Season venison with salt and pepper
2. In a large stock pot or Dutch oven over medium heat, sauté onion and celery in coconut oil until onion starts to become translucent. Remove vegetables and hold.
3. Add venison meat and sear or cook until browned and sealed. Add thyme leaves, cinnamon, orange peel. Stir to distribute. Add cranberries, kohlrabi, sautéed vegetables and stock.
4. Heat until mixture starts to bubble. Cover and simmer at medium low for 45-50 minutes or until venison is tender.

Serves 6