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Venison and Sausage Stew

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon olive oil

    2. 1 pound venison stew meat, cut into 1 inch cubes 1/4 pound smoked sausage, cut into 1 inch cubes 2 medium onions, cut into 1 inch pieces 2 large carrots, cut into 1 inch pieces 2 stalks celery, cut into 1 inch pieces 2 medium russet potatoes, peeled, cut into 1 inch pieces 1/4 pound mushrooms, quartered

    3. 1 small jalapeno, minced

    4. 1/4 cup all-purpose flour

    5. 1 cup red wine

    6. 2 cups beef broth

    7. 2 bay leaves

    8. 1/2 teaspoon salt

    9. 1/4 teaspoon ground black pepper

    10. 1/4 teaspoon ground thyme

    Instructions Jump to Ingredients ↑

    1. In a large dutch oven over medium-high heeat, cook venison and sausage until browned on all sides, about 2 minutes per side. Add onions, carrots, celery, potatoes, mushrooms and jalapeno, cook until vegetables being to soften, about 5 minutes.

    2. Reduce heat to medium, add the flour, stirring to coat, for 3 minutes longer. Add red wine, broth, bay leaves, salt, pepper and thyme. Simmer until venison is tender, about 1 hour.

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