Venison Stew Ala Dean Ramsey

Alan Leonetti's Note:

This is a WONDERFUL Venison Stew and also makes a WONDERFUL Beef Stew. It was actually devised by my partner, Dean Ramsey. If you have any questions e-mail me: [e-mail]

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 ½ lbs venison stew meat (or beef stew meat)
• 1 large onion
• 5 medium carrots
• 1 (16 ounce) package frozen peas
• 1 (16 ounce) package frozen lima beans
• 3 -4 medium potatoes (cut into wedges) or 3 -4 medium substitute 1 cup elbow macaroni
• 1 cup mushroom (sliced)
• 3 (14 ounce) cans stewed tomatoes (crushed, diced or stewed)
• 4 cups water
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups flour
• ½ cup extra virgin olive oil

Directions:

1. Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
2. In a skillet, heat the olive oil over medium-high heat.
3. In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
4. In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
5. Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.