Ingredients

How to make it

  • In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and brown on all sides.
  • Add onions and garlic, cook for another two minutes. Add remaining ingredients (except Sassafras powder) blending and stirring well.
  • Cover and cook for 30 minutes or until the venison, rutabaga and potatoes are tender.
  • Remove from heat and add a pinch of Sassafras powder and stir.
  • If you like hot and spicy this stew is ssssoooo good with 3 or 4 fresh red chili peppers (red cherries or red jalapenos) and a teaspoon of hot sauce added during cooking.

Reviews & Comments 9

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    " It was excellent "
    pinotnoir ate it and said...
    Made this tonight sans rutabaga and it was good with the added chili peppers. I added some oregano. I like the rutabaga taste, but didn't want to run to the store. Looked at other venison stews, but yours won out.
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  • berrikiss 4 years ago
    This is very similar to my Grandfather's buffalo stew. I loved that stuff with some warm homemade flatbread as a kid. Thanks for sharing!
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    " It was excellent "
    chefelaine ate it and said...
    LOVE IT! HIGH FIVE! :+D
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  • kandisinmi 5 years ago
    Yum! I love rutabega in stews and soup...I'll have to try your version; it sounds great!
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    " It was excellent "
    dooley ate it and said...
    That's a 5 from this Cherokee!!!!!!!!
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    " It was excellent "
    sayboya ate it and said...
    Good no?
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    " It was excellent "
    coffeebean53 ate it and said...
    Wow an awesome stew recipe for cold days and I can make it hot and spicy that's a 5 in my book. Can't wait to make this. It's on next week's menu. :)
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  • 22566 6 years ago
    You did a Nizhoni job on this Modern version of a Native American Stew.

    Thank-you

    Kind Regards
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  • keni 6 years ago
    Always looking for new venison recipes...hunting is a way of life, here, and we all bring home our share! :) Thank you for the addition! :)
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    " It was excellent "
    angelinaw ate it and said...
    Let me the first to say you have a great recipe! 5 forks from me! Deer season is right around the corner and I am bookmarking this now in anticipation.
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