Spicy Hearty Venison stew
1 pound venison, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon worcestershire
1/2 teaspoon Tabasco
1 can chicken broth
1 (28 ounce) can tomatoes, cut into chunks with liquid
1/2 large bell pepper, diced
8 medium mushrooms, cut into quarters
3 medium onions, cut into wedges
2 medium carrots, cut into bite size chunks
1 small rutabaga or parsnip, diced
1/4 teaspoon gumbo file
2 medium bay leaves
salt & pepper to taste
- Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic.
- When browned, add vegetable and other ingredients.
- Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
- Serve in bowls over steamed or buttered noodles.