Sherried venison stew

4 Servings

Ingredients

Quantity Ingredient
2 pounds Venison steak, cut into strips
½ cup Water
1 each Green bell pepper, diced
1 cup Mushrooms, sliced
4 tablespoons Margarine, divided
1 teaspoon Basil
1 cup Onion, thinly sliced
15 ounces Can tomato sauce
½ cup Sliced water chestnuts
1 teaspoon Worcestershire sauce
1 cup Chicken stock
1 Few drops tabasco sauce
½ cup Dry sherry

Directions

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.

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