VENISON PEPPER STEW

Venison Pepper Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 2 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 376 calories, Fat 16g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.