1 lb game meat cubed (see Notes below)
1 large red onion - rough dice
1 large celery root (about large fist size when peeled)
2 very large carrots - rough dice
2 c garlic - finely chopped
2 bay leaves
3/4 t red pepper flake
1.5 t flour
1 can beef broth
3/4 c red wine (chianti)
4 T olive oil
fresh thyme
fresh rosemary
water

Preheat oven to 350 F

In a cast iron dutch oven add half of the olive oil and on highest heat until the oil starts to shimmer when swirled ( hot but not smoking )
Throw in the diced onion, carrots, and celery root with a generous pinch of salt and pepper.
Saute until onions turn translucent about 5 minutes.
Remove from the dutch oven and set aside.

On high heat add the rest of the olive oil until it shimmers.
Generously salt and pepper the cubed game and throw into the oil.
Stir until all sides are browned.

Add the flower and stir in the fat until the raw flour smell goes away and it turns a light caramel color.

Pour in the wine and broth and bring to a boil.
Add the vegetables, garlic, bay leaves, herbs, red pepper flakes.

Cover the dutch oven, add enough water to just cover everything and place in the oven for up to 2 hours


Game Notes
----------

Antelope      - soak in water/milk half and half mixture for 20-30 minutes before cubing
Duck breast   - if there is fat attached be sure to render it first
Venison roast - no special prep needed

All of these contain a large amount of silver skin.  
Try to cut along the silver skin line and only keep the meat on both sides.

