Northeast Woodland Savory Venison Stew

Submitted by Chef #208121

"Native American Classified as Contemporary Northeast Woodland Region"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 118.29 ml corn oil
• 680.38 g trimmed venison, cubed into bite-sized pieces
• 1 medium onion, coarsely chopped
• 3 large garlic cloves, finely diced
• 8 small red potatoes, quartered
• 3 celery ribs, diced
• 3 carrots, cut into 1/2 inch rounds
• 2 bay leaves
• 236.59 ml wild mushroom, cut into bite-sized pieces
• 1.23 ml finely crumbled dried sage
• 1.23 ml dried parsley, chopped
• 1.23 ml coarse salt
• ground pepper
• 1.23 ml any hot sauce (such as tabasco)
• 473.18 473.18 ml vegetable stock or 473.18 ml meat stock
• 226.79 g prepared salsa

directions

1. In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
2. and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
3. 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.
4. Hot sauce recommended Tabasco.
5. Salsa, any type: Mild or according to taste.

Reviews

[ez6479]

A delicious autumn stew! I substituted leeks for onions, since that's what I had, and I also substituted Swiss chard ribs for celery, again, because that's what I had. Very easy and very delicious. I'll make this recipe again!