Native American Venison StewFrom mrjwjohnson 8 years ago
- 1 1/2 pounds venison, cubed into bite-sized pieces shopping list
- 1/4 cup corn oil or canola oil (do not substitute with Soybean Oil) shopping list
- 1 medium onion, coarsely chopped shopping list
- 5 scallions (green spring onions), chopped shopping list
- 3 large cloves garlic, finely diced shopping list
- 8 small red potatoes, quartered shopping list
- 1 small rutabaga, cut into bite-sized pieces shopping list
- 3 celery stalks, diced shopping list
- 1 red pepper, cut into bite-sized pieces shopping list
- 2 bay leaves shopping list
- 1 cup wild mushrooms, cut into bite-sized pieces shopping list
- 1/4 teaspoon dried parsley, chopped shopping list
- 1/4 teaspoon coarse salt shopping list
- ground pepper to taste shopping list
- 1 tablespoon vinegar shopping list
- 2 cups water, vegetable, or beef broth shopping list
- 2 cans stewed tomatoes shopping list
- pinch of Sassafras powder or Filé powder shopping list
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.
The Cookmrjwjohnson Delmar, MD
The Rating9 people
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.angelinaw in St Louis loved it
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. :)coffeebean53 in Charlotte loved it
Good no?sayboya in Adelaide loved it