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Venison Pepper Stew Recipe

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This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.

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Venison Pepper Stew Recipe

Prep: 30 min. Cook: 1-1/2 hours

Yield: 2 Servings

30 90 120

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons bacon drippings or canola oil
1/3 cup chopped onion
1 cup water
1 small tomato, peeled and chopped
1 teaspoon cider vinegar
1 small garlic clove, minced
1 bay leaf
1 small carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped celery
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon cayenne pepper

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 2 servings.

Nutritional Facts 1 cup equals 376 calories, 16 g fat (6 g saturated fat), 109 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Venison Stew in Reminisce Extra November 2009, p50

Quick and Easy Peeling

To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina

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