Post by Jay on Dec 21, 2003 16:16:37 GMT -6
Venison Stew
1/4 cup olive oil
3 pounds venison stew meat cut into 1/2-inch pieces
1/4 cup flour
Salt and pepper
1 large sweet onion, chopped
3 cloves garlic, minced
1 cup diced celery
2 15-oz. cans diced tomatoes
2 cups beef broth
1 tsp. dried thyme
1 tsp. red pepper flakes
1 15-oz. can black beans, rinsed and drained
1 10-oz. package frozen corn
Coat venison pieces with flour and salt and pepper. Heat oil in a
large skillet and brown meat, then add onion, garlic and celery and
cook for five minutes. Place mixture in a crock-pot and turn crock-pot
on low. Add diced tomatoes, beef broth, thyme and red pepper flakes
and cook for several hours. About 1 hour before serving add black beans
and corn.
Jay
1/4 cup olive oil
3 pounds venison stew meat cut into 1/2-inch pieces
1/4 cup flour
Salt and pepper
1 large sweet onion, chopped
3 cloves garlic, minced
1 cup diced celery
2 15-oz. cans diced tomatoes
2 cups beef broth
1 tsp. dried thyme
1 tsp. red pepper flakes
1 15-oz. can black beans, rinsed and drained
1 10-oz. package frozen corn
Coat venison pieces with flour and salt and pepper. Heat oil in a
large skillet and brown meat, then add onion, garlic and celery and
cook for five minutes. Place mixture in a crock-pot and turn crock-pot
on low. Add diced tomatoes, beef broth, thyme and red pepper flakes
and cook for several hours. About 1 hour before serving add black beans
and corn.
Jay