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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


    1. Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic.
    2. When browned, add vegetable and other ingredients.
    3. Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
    4. Serve in bowls over steamed or buttered noodles.
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