Ingredients Jump to Instructions ↓

  1. 2265 g each, cubed 3/4 cup all purpose flour

  2. 1/4 tsp. salt

  3. 1/4 tsp. pepper

  4. 1/4 tsp. chili powder

  5. 1/4 tsp. dried oregano

  6. 1/8 tsp. ground cumin

  7. 3 tbsp. vegetable oil

  8. 4 cups chopped canned tomatoes, juice reserved

  9. 2 large onions, peeled and chopped

  10. 2 large green bell peppers, stemmed, seeded and chopped

  11. 1 head green cabbage, cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Stir together flour, salt, pepper, chili powder, oregano and cumin in a shallow pie pan. Heat oil in a deep cast iron pan or Dutch oven over medium heat. Dredge venison in flour mixture and brown in oil on both sides. Add canned tomatoes, onions and bell peppers. Pour reserved tomato juice over. Layer cabbage wedges on top in a spoke pattern. Press down to submerge. Cover and bake 60 minutes. Uncover and bake an additional 1 1/2 to 2 hours until venison is cooked through and stew is thickened. Serve over cooked rice if desired.


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