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.