Title: Sherried Venison Stew
Categories: Ethnic Meat Soup
Yield: 4 Servings
| 2 | lb | Venison steak, cut into strips |
| 1/2 | c | Water |
| 1 | | Green bell pepper, diced |
| 1 | c | Mushrooms, sliced |
| 4 | tb | Margarine, divided |
| 1 | ts | Basil |
| 1 | c | Onion, thinly sliced |
| 15 | oz | Can tomato sauce |
| 1/2 | c | Sliced water chestnuts |
| 1 | ts | Worcestershire sauce |
| 1 | c | Chicken stock |
| 1 | | Few drops tabasco sauce |
| 1/2 | c | Dry sherry |
In a large skillet, slowly brown venison in 2 tbsp margarine, stirring
constantly. Add water and basil. Cover and simmer 20 minutes. Drain any
remaining liquid. Meanwhile, saute green pepper and onions in 2 tbsp
margarine until soft. Add to drained venison along with mushrooms, tomato
sauce and water chestnuts. Cover and simmer 15 minutes. Stir in Tabasco
sauce, Worcestershire sauce, salt, pepper and sherry; simmer 5 minutes.
Reduce heat, blend in chicken stock, warm and serve.