Savory Venison Stew
Source of Recipe
www.angelfire.com/fl/mlwatchs/narecipes.html
Recipe Introduction
Tribe: Northeast Woodland Region
List of Ingredients
1/2 cup corn oil
1 1/2 pounds trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushrooms, cut into bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
ground pepper to taste
1/4 teaspoon any hot sauce (such as tobasco)
2 cups water, vegetable, or meat stock
1 8-ounce jar, prepared salsa, mild or according to taste Recipe
In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and quickly brown on all sides, stirring frequently.
Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste.
If stew ends up to spicy, serve with sour cream.
|
|
member logon
