venison stew aka: clean out the fridge stew

Name: Venison Stew aka: Clean out the Fridge Stew
Prep time: 1 h
Cook time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) venison, cubed; 1/2 cup(s) flour of choice; - olive oil; 3 small onions, quartered; 3 stalk(s) celery, chopped; 2 large carrots, peel and chopped; 1 - sweet potato, peeled and cubed; 2 - red potatoes, chopped; 2 - russet potatoes, peel and chopped; 1 - zucchini; - mushrooms; 1 pound(s) green beans, frozen; 1 teaspoon(s) cumin; 1 teaspoon(s) basil; 1 teaspoon(s) marjoram; - red pepper flakes; 3 cup(s) good chicken stock; 1/2 cup(s) dry red wine; - salt and pepper

review

Recipe by

TERRI OPGENORTH

@Terrio13

Lake Mills, WI

This recipe came about when Dear Hubby decided to put a venison tenderloin in the fridge to thaw without letting me know. As I was wondering what the mess was in the fridge, I spotted the meat! Oh my, how long was it there? Time to make some emergency venison stew! I had some veggies that needed using and a little time on my hands...this is the resulting recipe and it is fantastic! Be creative as to what you want to add to your stew and make it your own! I hope you try my method for cleaning out the refrigerator and discover a delicious stew of your own!

yield 6 -8

prep time 1 Hr

cook time 1 Hr 40 Min

method Stove Top

Ingredients For venison stew aka: clean out the fridge stew

1 lb

venison, cubed
1/2 c

flour of choice
olive oil
3 sm

onions, quartered
3 stalk

celery, chopped
2 lg

carrots, peel and chopped
1

sweet potato, peeled and cubed
2

red potatoes, chopped
2

russet potatoes, peel and chopped
1

zucchini
mushrooms
1 lb

green beans, frozen
1 tsp

cumin
1 tsp

basil
1 tsp

marjoram
red pepper flakes
3 c

good chicken stock
1/2 c

dry red wine
salt and pepper

How To Make venison stew aka: clean out the fridge stew

1
Cube venison and dredge in flour. Heat a few Tablespoons of olive oil in cooker of choice. When hot add floured meat.

2
Brown nicely and remove to a bowl.
3
Spices.
4
Add a bit more olive oil to the pot if needed and add in onions, celery and spices. Saute until all are fragrant.
5
Add in all veggies but the tender ones. (mushrooms, zucchini and beans) Stir up well and let them cook a little. Grind some salt and pepper over all.
6
Add the stock and the wine. Bring to a near boil.
7
Almost done!
8
Add the reserved meat, stir and turn down the temperature to a simmer. Simmer an hour or until the veggies are nearly ready
9
Add in the tender veggies and cook for 30 minutes
10
Taste for seasoning and add more salt and pepper if necessary.
11
Serve with some crusty bread for dipping, Enjoy!
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!