Venison Hunters Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Venison- about 1.25 to 1.3 lbs. (trimmed and cubed)Leeks - 2 cups sliced (bulb and lower leaves)Celery- 1 cup chopped Red onion- 1 cup choppedGreen Bell Pepper- 1 cup choppedParsnips- 2 cup sliced cubedCarrots, sliced, canned- 1.75 cups ( about a 411 gram can) drainedGreen Beans, cut, canned- 1.75 cups( 1 can) drainedCrushed Tomatoes- about two 15 oz. cans.Yams, canned, rinsed - 1 can (about 1 cup)Mushrooms, Baby portabello,fresh- 1 cup slicedWater- 4 cupsGarlic- 3 cloves chopped fineParsley, fresh- 1/4 cupOregano- 3 tablespoons dry or 1/4 cup freshThyme- 1 tablespoon freshPaprika- 1 teaspoonCayenne red pepper powder- 1/2 teaspoonSeason Salt- 1 teaspoonExtra light olive oil- 1 tablespoon
1) Heat oil in a heavy three quart stew pot.
2) Season cubbed venison with season salt and black pepper, then brown in the pot.
3) When meat is browned on all sides, add celery, bell pepper, and onions to the pot . Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add garlic and stir, cooking for another minute.
4) Reduce to medium heat and add the crushed tomatoes, water, carrots, parsnips, leeks, and green beans. Bring to moderate simmer.
5) Add parsley, thyme, oregano,paprika, and red pepper, stir well and allow to simmer covered for 30 minutes.
6) Mash the yams to smooth consistancy.
7) After 30 minutes simmered, add the mushrooms, and stir in the yams to thicken the stew. Simmer covered for another 30 minutes or until meat and vegetables are tender. Adjust salt and pepper seasoning to taste.
Makes about 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MGBONACUM.
2) Season cubbed venison with season salt and black pepper, then brown in the pot.
3) When meat is browned on all sides, add celery, bell pepper, and onions to the pot . Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add garlic and stir, cooking for another minute.
4) Reduce to medium heat and add the crushed tomatoes, water, carrots, parsnips, leeks, and green beans. Bring to moderate simmer.
5) Add parsley, thyme, oregano,paprika, and red pepper, stir well and allow to simmer covered for 30 minutes.
6) Mash the yams to smooth consistancy.
7) After 30 minutes simmered, add the mushrooms, and stir in the yams to thicken the stew. Simmer covered for another 30 minutes or until meat and vegetables are tender. Adjust salt and pepper seasoning to taste.
Makes about 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MGBONACUM.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 3.0 g
- Cholesterol: 39.2 mg
- Sodium: 419.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.4 g
- Protein: 18.1 g
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