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Ingredients
Stew
- 1-1/2 lbs venison round cut into 3/4-inch cubes
- 3 Tbsp vegetable oil
- 1 large onion diced
- 1–2 celery stalks sliced
- 1 pkg Knorr oxtail soup mix or substitute onion or vegetable soup mix
- 1 cup dry red wine
- water
- Spice mix (below)
- 3–4 potatoes cubed
- 2–3 carrots sliced
- 2 cans sliced mushrooms drained, reserve liquid
Spice Mix
- 1 tsp parsley flakes
- 1 tsp basil leaves
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/4 tsp white pepper
- 1/4 tsp red pepper
- 1/4 tsp sage
Ingredients
Stew
Spice Mix
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Instructions
- Heat oil in heavy kettle or pot over high heat. Add venison and cook, stirring constantly until meat is no longer pink (only cook about 1 minute at most). Remove from heat and set meat aside.
- Reduce heat, add onion and celery; cook, stirring constantly for 1 minute.
- Add soup mix; then gradually stir in wine. Add enough water to reserved mushroom liquid to make 1 cup and stir into kettle.
- Add spice mix, potatoes, carrots, and mushrooms. Reduce heat to simmer and cook until vegetables are tender—about 1 hour.
- Add venison and heat until meat is warmed through. Serve.
Recipe Notes
Optional—add sweet peppers or any other fresh or canned vegetables along with the onion and celery. If using canned veggies, use drained liquid in place of water called for in recipe for added flavor.
Recipe submitted by George Stone, Colfax, WI.
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