TENNESSEE VENISON STEW

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 2 pounds venison, cubed
  • 1/4 cup margarine
  • 3 tablespoons Extra virgin olive oil
  • 2 cups thinly sliced celery
  • 1 large red onion
  • 1 large green pepper, chopped
  • 3 tomatoes, cut up
  • 3 medium potatoes, cut up
  • 1/4 teaspoon Italian seasoning
  • 3 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 2 beef bouillon cubes
  • 10 ounces spaghetti sauce
  • 2 cups water
  • 2 tablespoons dried chervil leaves

Directions

  • Brown venison cubes in margarine in a Dutch oven over medium heat. Add remaining ingredients; mix , cover and simmer over low to medium heat for about 2 hours. Or you can brown meat then add all to crock pot and cook on low for 8 hours.
  • Makes 6 servings

Notes

Categories: Crock-pot  Main Dish  Soup  Stew  Stove  Wild Game 
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