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Northeast Woodland Savory Venison Stew

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“Native American Classified as Contemporary Northeast Woodland Region”

Ingredients Nutrition

  • 12 cup corn oil
  • 1 12 lbs trimmed venison, cubed into bite-sized pieces
  • 1 medium onion, coarsely chopped
  • 3 large garlic cloves, finely diced
  • 8 small red potatoes, quartered
  • 3 celery ribs, diced
  • 3 carrots, cut into 1/2 inch rounds
  • 2 bay leaves
  • 1 cup wild mushroom, cut into bite-sized pieces
  • 14 teaspoon finely crumbled dried sage
  • 14 teaspoon dried parsley, chopped
  • 14 teaspoon coarse salt
  • ground pepper
  • 14 teaspoon any hot sauce (such as tabasco)
  • 2 cups water or 2 cups vegetable stock or 2 cups meat stock
  • 8 ounces prepared salsa


  1. In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
  2. and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
  3. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
  4. Hot sauce recommended Tabasco.
  5. Salsa, any type: Mild or according to taste.

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