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ground venison sausage olive oil onion celery carrots fresh chopped parsley all-purpose salt ground black pepper Lee water green beans corn potatoes
Viewed: 61 - Published at: 9 years agoIngredients
- 1 pound Ground Venison
- 1 pound Ground Venison Sausage
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Large Onion - Rustic Chop
- 1/2 bunches Celery, Chopped To 3/4"
- 1 pound Carrots, Chopped To 3/4"
- 1/4 cups Fresh Chopped Parsley
- 5 Tablespoons All-purpose Flour
- 1 teaspoon Salt
- 1/4 teaspoons Ground Black Pepper
- 1- 1/2 teaspoon Lee & Perrins Worcestershire Sauce
- 23 cups Water
- 1 cup Green Beans
- 1 cup Corn
- 5 whole Potatoes, Cut Into 3/4 Cubes
Method
- 1.
- Begin by browning the meat in the olive oil in a large Dutch oven or very large skillet, on medium heat, stirring regularly.
- 2.
- Once meat starts to brown, add onions and cook for an additional 15 minutes on low heat.
- 3.
- Add the remaining ingredients, except for the potatoes.
- So add the celery, carrots, parsley, all-purpose flour, salt, pepper, worcestershore sauce, water, beans and corn.
- 4.
- Cover and cook on LOW heat for 2 hours, stirring occasionally.
- LOW would mean WARM to most cooktops or LOW on a crockpot.
- Depending on how well your lid seals and retains moisture, you may need to add-back any lost liquid (water) during this stage.
- 5.
- Add the potatoes and cook for an additional 1 hour, stirring occasionally.
- SIDES:
- Combine with mashed potatoes, topped with grated cheddar cheese and baked asparagus and young carrots.
- Dont forget to leave a comment after dinner.
