Recipe Cottage


LOCATION: Recipes >> Variety Meats >> Venison Stew 06

Print this Recipe    Venison Stew 06

Jambalaya with Venison
Servings: 8

1 venison roast, cut into cubes, all fat, and membranous tissues trimmed
2 Tbsp olive oil
2 Tbsp Worcestershire sauce
32 oz can crushed tomatoes
4 large carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
celery leaves, finely diced
1 cup fresh mushrooms, diced
1 cup water
2 large bell peppers, 1 red and 1 green, diced into 1 inch chunks
2 large onions, cut into 1 inch chunks
4 cloves garlic, sliced into fine pieces
2 summer squash, diced into 1 inch chunks
1 large zucchini, diced into 1 inch chunks
1 frozen package Italian green beans or sugar peas, optional
1 Tbsp parsley
1 Tbsp cayenne pepper
3 bay leaves
1 Tbsp dried thyme
Salt and pepper to taste
1 package instant rice

Brown the venison in olive oil. and Worcestershire sauce. After
venison is browned and set aside, in same pot start adding tomatoes,
carrots, celery, mushrooms, add 1 cup of water, and simmer for 15
minutes. Then add the rest of the ingredients, also adding a "dash"
of salt, and 1 Tbsp black pepper. Add the pieces of venison to
rest of ingredients, simmer on low heat at least 2 hrs. When
Jambalaya is nearly finished, prepare 1 package instant rice.
Spoon Jambalaya over rice for great tasting meal.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.