Hearty Venison Stew Recipe
Over the years, I’ve utilized venison, caribou, moose, Dall Sheep and elk with equal success. It pairs well served over brown rice, mashed potatoes or as I had it the first time, on a bed of buttery egg noodles.
With this particular recipe, the batch size is smaller, and serves 4.
1 ½ pounds of lean meat cubed (venison, elk, or beef)
¼ cup all purpose flour
¼ tsp pepper
2 Tablespoons olive oil
1 large onion, sliced
1 Tablespoon molasses
3 Tablespoons soy sauce
1 cup beef broth (can be made with a beef bouillon cube dissolved in a cup of warm water)
1 16 ounce can chopped tomatoes with liquid (if you can your own, a pint jar is perfect)
1 green pepper, sliced
½ lb fresh mushrooms, sliced
Dredge the meat in the flour / pepper. Heat the olive oil in a Dutch Oven and lightly braise the meat.
Add the rest of the ingredients, cover and bake for 2 ½ to 3 hours at 325 degrees.