Venison and Sweet Potato Stew

Cut venison into one inch cubes and dust with flour, salt and pepper.

Heat the oil over medium heat. Once hot, add the meat, being careful to not overload the skillet. I browned the meat in three batches. Cook each until the meat cubes are browned (they don’t have to be done all the way – you’ll cook them more in a minute).

Add the browned venison to a Dutch oven along with the mushrooms, potatoes, worcestershire sauce, bouillon, onion powder, celery salt and basil. Salt and pepper to taste.

Heat over medium heat until the sweet potatoes are cooked but not mushy about 45 minutes to an hour.