Venison Stew Ala Dean Ramsey
- Ready In:
- 3hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 1⁄2 lbs venison stew meat (or beef stew meat)
- 1 large onion
- 5 medium carrots
- 1 (16 ounce) package frozen peas
- 1 (16 ounce) package frozen lima beans
- 3 -4 medium potatoes (cut into wedges) or 3 -4 medium substitute 1 cup elbow macaroni
- 1 cup mushroom (sliced)
- 3 (14 ounce) cans stewed tomatoes (crushed, diced or stewed)
- 4 cups water
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 cups flour
- 1⁄2 cup extra virgin olive oil
directions
- Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
- In a skillet, heat the olive oil over medium-high heat.
- In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
- In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
- Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.