Post by Okwes on Feb 18, 2006 10:54:01 GMT -5
Abenaki Savory Venison Stew
Ingredients:
1/2 cup corn oil
2 pounds trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
1 large cloves garlic, finely diced
10 small red potatoes, quartered
2 celery stalks, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushrooms, cut into bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
ground pepper to taste
1/4 teaspoon tobasco
2 cups water, vegetable, or meat stock
4 ounces salsa, mild or medium
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.
Ingredients:
1/2 cup corn oil
2 pounds trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
1 large cloves garlic, finely diced
10 small red potatoes, quartered
2 celery stalks, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushrooms, cut into bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
ground pepper to taste
1/4 teaspoon tobasco
2 cups water, vegetable, or meat stock
4 ounces salsa, mild or medium
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.