This rich stew is pretty much what you'd picture roasting in a pot over a fireplace in a wintery log cabin. Big chunks of venison in a rich tomato-vegetable sauce? Yes, please!
6 pounds venison cubes
8 onions, chopped
2 bell peppers, chopped
4 pounds celery, sliced
2 bunches green onions, sliced
2 cans (10 ounce size) Rotel tomatoes, undrained
2 cans (8 ounce size) tomato sauce
2 cans (15 ounce size) pureed tomatoes
1 can (6 ounce size) tomato paste
1 cup olive oil
1 cup flour
2 tablespoons worcestershire sauce
2 lemons, juiced
2 teaspoons salt
2 teaspoons ground red pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons thyme
2 teaspoons oregano
4 cloves garlic, minced
10 cups water
1 tablespoon chopped fresh parsley
Wash venison. Season as desired with salt and pepper and fry lightly in bacon drippings along with the onion, bell peppers, and celery until just lightly browned then remove.
Make a roux with olive oil and flour in a Dutch oven over medium-low heat. Add all tomato products and mix well. Add all seasonings except garlic and parsley. Simmer for one hour. Add venison and vegetables back to sauce. Simmer 30 minutes.
Add water and garlic and cook for four hours. Serve over rice and sprinkle with parsley.
snoleppard42
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments