Title: Savory Venison Stew
Categories: American Game Stew Mushroom
Yield: 8 Servings

1/2	c	Corn oil
1 1/2	lb	Venison; cut into bite sized
		. chunks
1	md	Onion; chopped
3	cl	Garlic; minced
8	sm	Red potatoes; quartered
3		Celery stalks; diced
3		Carrots; thickly sliced
2		Bay leaves
1	c	Mushrooms; sliced or chopped
1/4	ts	Dried sage; crumbled
1/4	ts	Dried parsley; crumbled
1/4	ts	Sea salt
		Pepper to taste
1/4	ts	Hot sauce (your favorite)
2	c	Water or vegetable stock
8	oz	Jar salsa (mild or to your
		. taste)

In a large cast-iron skillet or pot, heat oil over medium-high heat; add venison and quickly brown on all sides, stirring frequently. Add the onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until venison and potatoes are tender. Balance seasonings to taste. If seasonings are too hot, serve with sour cream. Enjoy!

Serves 6 to 8 ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

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