Molokai Venison Stew
Recipe: #19313
May 26, 2015
Categories: Dinner, Main Dish, Soups and Stews, Game, Alcohol, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Venison, Herbs more
"Wild axis deer were introduced to the Hawaiian island of Molokai in the 1860s, and today flourish all over the island. Adapted from The Polynesian Cookbook. Prep time does not include overnight marinating time. Serve with buttered noodles."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (439.3 g)
- Calories 349
- Total Fat - 10.7 g
- Saturated Fat - 2.1 g
- Cholesterol - 40.8 mg
- Sodium - 13.1 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 1.5 g
- Sugars - 3.2 g
- Protein - 49.9 g
- Calcium - 40.6 mg
- Iron - 7.3 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
Step 2
Add venison and toss to coat.
Step 3
Cover and refrigerate several hours or overnight, stirring occasionally.
Step 4
Drain and reserve marinade.
Step 5
Heat oil in a heavy pot or Dutch oven.
Step 6
Add meat and brown well on all sides.
Step 7
Add marinade and tomatoes.
Step 8
Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Tips & Variations
No special items needed.
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