Northeast Woodland Savory Venison Stew

Recipe by Chef #208121
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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup corn oil
  • 1 12
    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
  • 1
    cup wild mushroom, cut into bite-sized pieces
  • 14
    teaspoon finely crumbled dried sage
  • 14
    teaspoon dried parsley, chopped
  • 14
    teaspoon coarse salt
  • 14
    teaspoon any hot sauce (such as tabasco)
  • 2
    2 cups vegetable stock or 2 cups meat stock
  • 8
    ounces prepared salsa
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DIRECTIONS

  • 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.
  • Hot sauce recommended Tabasco.
  • Salsa, any type: Mild or according to taste.
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