Jai's Venison Stew Famous Christmas
Ingredients
Method
Brown meat on all sides. Remove from pan.
Add onions to the same pan; cook and stir
until crisp-tender, 5-7 minutes. Add garlic;
cook and stir 1 minute longer. Add water,
1. Season the meat with salt and pepper. In a
Dutch oven, heat oil over medium heat.
stirring to loosen browned bits from pan. Stir
in Tomato paste, oregano, salt and pepper.
Return meat to pan; bring to a boil. Reduce
heat; cover and simmer until meat is tender,
1 to 1.5 hours. (Add water if needed)
2. Add cook until
potatoes are tender, around 30
minutes. Serve with rice or
Continue to potato.
damper.
1 Backstrap - Venison Meat
2 Tablespoons - Olive Oil
2 - Large Onion (coarsely chopped)
2 - Garlic Cloves (crushed)
3 Tablespoons - Tomato Paste
1 Teaspoon - Dried Oregano
1 Teaspoon - Salt
1/2 Teaspoon - Pepper
3 Cups - Water
2 - Tomato (peeled and diced)
5 - Potato (peeled and halved or quartered)
