Seminole Venison Stew
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 25 mins
- Cook: 3 hrs 0 min
- Ready In: 6 hrs 50 mins
Seminole Venison Stew recipe is from Complete Fish and Game Cookbook from Sportsman's Table Catalog, Item # SPB08
Ingredients
- 3 lbs. venison
- 4 medium to large potatoes sliced
- 4 ribs of celery with greens chopped
- 4 medium onions chopped and divided
- 3 large green tomatoes chopped
- 1/4 cup cooking oil
- 5 cups water
- 1 pinch salt
- 1 pinch red pepper flakes
Instructions
- In a crockery or other nonmetallic container, mix 2 tbs. of salt into 5 cups of water. Chop onion and add it to the mixture. Trim the venison and cut into 2-inch chunks. Put the chunks in the salt solution, cover, and marinate overnight, or at least 10 hours. Drain the meat. In a large pot or dutch oven, heat the cooking oil and 1/4 cup of water. Add the meat and vegetables, along with some salt and red pepper flakes. (If you are not familiar with the impact of red pepper flakes start with 1/8 tsp.) Bring the mixture to a simmer, reduce the heat to very low, cover, and simmer-do not boil-for 2-3 hours, adding more water if needed.
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