From Jan Reynolds

Hopi Venison Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
2 pounds of venison, cut into 1-1/2 inch cubes 1/2 cup of unbleached flour 1/2 cup of vegetable oil
1 medium onion, chopped 1 cup of diced celery 1/4 cup of green chilies seeded and diced
4 cups of water 1 tablespoon of dried Mexican oregano 1-1/2 cups of sliced carrots
2 potatoes, peeled and cut into 1/2 inch cubes 1 cup of diced yellow turnip (rutabaga)



1 Pat venison dry with a clean towel and dredge lightly in flour.
2 Heat the oil in a large skillet and brown the meat well on all sides.
3 Transfer the meat to a stew pot or Dutch oven.
4 In the same oil, saute onion, celery, and chilies until the onion is translucent.
5 Add the vegetables to the pot along with the water and oregano.
6 Bring the stew to a boil.
7 Reduce the heat to low, cover and simmer for 1-1/2 to 2 hours, or until the meat is almost tender.
8 Add the carrots, potatoes, and turnips.
9 Cook an additional 20 to 30 minutes, until the potatoes are tender.

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