Wild game meat (we used Elk Calf) cut into stew beef sizes

Smoked Bacon or similar

Some spicy sausages

Carrots

Root celery

Parsnips

Onion

Garlic

Bay leaves

Mushrooms

Red wine

Tomato puree

Salt and Pepper

 

Sear casserole pieces in the Cauldron until browned.

Add some spicy sausage, smoked bacon in pieces. Chopped onion, garlic, celery and carrot. Pour in wine so that it just covers the meat. Bring to boil and skim off since that will create a finer sauce when ready.

Let simmer for about 1 hour.  Add the mushrooms, tomato paste and spices and simmer over low heat for at least 1 more hour, or until the meat pieces are tender. Continuously add more red wine, so that the meat is covered all the time.

When the meat is tender, taste the stew with salt, pepper and a little more seasoning. Serve with a bit of crème fraiche or sour cream.