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venison stew
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Portuguese Venison Stew

Course: Main Course, Side Dish, Soup
Cuisine: Portuguese
Keyword: soup recipes, stew recipes, venison recipes
Servings: 6 servings

Ingredients

  • 1 pound uncooked linguica or chourico, diced into ½-inch cubes
  • 3 cups venison, cut into 1-inch strips
  • 3 tbsp flour, seasoned with 1 tsp salt and ½ tsp pepper
  • 1 large onion, roughly chopped
  • 6 cloves garlic, minced
  • 3 celery stalks, roughly chopped
  • 1 cup carrot, peeled and diced
  • 1½ quarts beef broth
  • 2 cups dry red wine
  • 2 cups potatoes, diced into 1-inch cubes
  • 1 15 ounce can diced tomatoes
  • ¼ cup fresh parsley leaves, chopped
  • salt and pepper

Instructions

  • In a large stock pot or Dutch oven over medium heat, brown sausage. Dust meat with seasoned flour, salt and pepper, add to pot, and cook until browned. Add onion, garlic, celery and carrot, and cook for 5 minutes, stirring often.
  • Add beef broth and wine, bring to a boil. Reduce heat, cover and simmer for 30 minutes or until meat is tender. Add potatoes, diced tomatoes and parsley, and simmer for 15 minutes more or until potatoes are soft. Season to taste with salt and pepper.