The Pioneer Woman Tasty Kitchen
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Venison and Sweet Potato Stew

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Level: Easy

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Description

Few dishes say fall like this one. It is hearty and the sweet potatoes lend a wonderful flavor to the venison. Feel free to substitute beef if there isn’t a hunter in your family.

Ingredients

  • 2 pounds Venison Or Beef Roast
  • ¼ cups Flour, Approximately - Used To Dust Venison Or Beef Before Frying
  • 2 Tablespoons Oil, Approximate, To Sauté' Venison Or Beef
  • 8 ounces, weight Mushrooms, Washed And Sliced
  • 3 whole Sweet Potatoes, Medium Size, Washed And Sliced With Skins
  • ¼ cups Worcestershire Sauce
  • 3 cups Beef Bouillon
  • 1 Tablespoon Onion Powder
  • 1 teaspoon Celery Salt
  • 1 Tablespoon Basil
  • Salt And Pepper, to taste

Preparation

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.

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