Northeast Woodland Savory Venison Stew

Native American Classified as Contemporary Northeast Woodland Region

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup  corn oil
• 1 1⁄2 lbs  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
• 1  cup  wild mushroom, cut into bite-sized pieces
• 1⁄4 teaspoon  finely crumbled dried sage
• 1⁄4 teaspoon dried parsley, chopped
• 1⁄4 teaspoon coarse salt
•  ground pepper
• 1⁄4 teaspoon  any  hot sauce (such as tabasco)
• 2  cups water or 2  cups  vegetable stock or 2  cups  meat stock
• 8  ounces  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.