posted on November 24, 2009 21:00
Here's a healthy recipe for chunky venison stew. Add fresh vegetables from your garden to create a flavorful fall meal to satisfy your venison cravings. Elk would also work great for this recipe.
- 1 pound venison stew meat
- 2 beef bouillon cubes
- 1 1/2 cups cubed rutabaga
- 2 cups sliced carrots
- 1/2 cup diced onion
- 1 T. Worcestershire sauce
- 1 1/2 tsp. dried Italian seasoning
- 1/2 cup diced green pepper
- 1 cup diced tomato
- Salt and pepper to taste
In a Dutch oven place 1 T. olive oil; brown the venison for 4 to 5 minutes, turning on all sides. While venison is browning, heat 1 cup water in microwave and dissolve 2 bouillon cubes in heated water. Add this mixture to the browned venison and bring to a gentle boil; reduce heat, cover and simmer for about 1/2 hour. Add all remaining ingredients and continue to simmer for 1 to 1 1/2 hours, until vegetables are cooked through. Right before you are ready to serve, ladle out about 1/2 cup of the juice and add 1 T. corn starch and mix thoroughly. Return mixture to the stew and gently mix in and to thicken to desired consistency.
You can substitue other vegetables, if you prefer. I love the wonderful color this combination creates. Experiment and have fun!
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