Molokai Venison Stew
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 118.29 ml wine vinegar
- 473.18 ml plum wine
- 236.59 ml finely chopped onion
- 3 garlic cloves, finely chopped
- salt and pepper
- 1 bay leaf
- 1.23 ml oregano
- 1.23 ml thyme
- 1360.77-1814.36 g lean venison, cut into 1-inch cubes
- 29.58-44.37 ml oil
- 473.18 ml canned whole tomatoes
directions
- Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
- Add venison and toss to coat.
- Cover and refrigerate several hours or overnight, stirring occasionally.
- Drain and reserve marinade.
- Heat oil in a heavy pot or Dutch oven.
- Add meat and brown well on all sides.
- Add marinade and tomatoes.
- Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
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