Not Really Son-of-a-Bitch Stew

• 4 pounds venison stew meat, cut into bite-size cubes
• 2 (12-ounce) cans cola soda
• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Cajun seasoning
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 tablespoons minced garlic (about 6 medium cloves)
• 1/2 cup silver tequila
• 2 cups red wine
• 4 cups beef stock
• 1 (14.5-ounce) can diced tomatoes
• 2 large sweet potatoes, peeled and cubed
• 5 stalks celery, chopped
• 6 medium carrots, chopped
• 1/2 teaspoon ground cinnamon

1. Place the venison in a large bowl and cover with cola.
2. Cover and refrigerate for at least 2 hours, but no more than 8.
3. In a large bowl, combine the flour, salt, pepper, and Cajun seasoning.
4. Drain the meat and roll the pieces in the seasoned flour to coat.
5. Heat the oil in a large skillet set over medium heat.
6. Brown the venison on all sides, working in batches so as not to crowd the meat.
7. Transfer the browned meat to a large bowl and set aside.
8. In the same skillet used to brown the meat, saute the onion over medium heat until soft and translucent, about 3 minutes.
9. Stir in the garlic and saute another minute.
10. Pour in the tequila, stirring up the browned bits that stick to the bottom of the pan.
11. Stir in the venison, wine, stock, tomatoes with juice, potatoes, celery, carrots, and cinnamon.
12. Bring the mixture to a simmer, cover, and cook until the vegetables are tender, about 45 minutes.
13. Serve warm.

stew meat, cola soda, allpurpose, kosher salt, freshly ground black pepper, cajun seasoning, olive oil, yellow onion, garlic, silver tequila, red wine, beef stock, tomatoes, sweet potatoes, stalks celery, carrots, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/not-really-son-of-a-bitch-stew-382680 (may not work)