Marinated and Stewed Venison, Tomatoes and Peppers
Category
Entrees - Maindishes
Sub
Category
None
Preptime
4 1/2 hours
Ingredients
1 1/2 - 2 lbs venison, stew sized pieces
3 T. olive oil
1 T. lemon juice
1 T worcestershire
1 T soy sauce
2 t. minced garlic
1/2 t. black pepper
2 large tomatoes, chopped into large (1.5 inch) pieces
1 green bell pepper, chopped into large (1 inch) pieces
1 onion, chopped into large (3/4 inch pieces)
olive oil for sauteing
salt and pepper to taste
Instructions
Combine olive oil, lemon juice, worcestershire, soy sauce, garlic and black pepper and pour over meat in a gallon sized ziplock bag. Kneed the bag until marinade is distributed evenly over all the meat.
lay flat in refrigerator for about 4 hours, turning once an hour to redistribute marinade.
Heat a few tablespoons of olive oil in a large fry pan. Add in peppers and onions on med-high heat and saute until onions start to caremelize.
Add in meat, along with marinade and sear on all sides.
Stir in tomatoes and bring to a boil. Reduce heat to med-low and simmer, covered, for 30 min.
Salt and pepper to taste.
Serving
Suggestions
SERVE OVER STEWED TOMATOES AND LENTILS
Originally Submitted
8/6/2013
0 Out of 5 from
0 reviews
You can add this Marinated and Stewed Venison, Tomatoes and Peppers recipe to your own private DesktopCookbook.
