Venison Stew

[children_of_lir]

Greetings everyone! New to the community here.

The local Wegman's, at my request, just grabbed a case of D'Argagnan venison medallions. :::happydance:::

I'm attending a camping event this weekend, and would like to turn them into a nice, savory stew.

Prior to pan-searing -- hopefully for a lovely dark stock -- I'm thinking of marinating them in a hearty Cab-Shiraz, with peppercorns, chopped parsley, minced garlic and a dash of Worcestershire.

Couple of things I'd like input on:

I suspect these cuts are lean even FOR venison. So would it be smart to have a bottle of olive oil on hand, to make sure they sear instead of burning?

Still mulling over what vegetable combinations to use; I'm trying to keep the carb-count within a reasonable minimum.

(There really WAS a third item. Blast; I'll post when it comes back to me.)

OH YEAH:

Pre-made beef stock. Will adding it enhance the natural flavor of the deer? Or mask/interfere with it?

Anyway, hi. :)