Molokai Venison Stew
Created by Chocolatll on May 26, 2015
- Servings: 6
- Prep Time: 5m
- Cook Time: 2h
- Recipe #19313
Ingredients
- 1/2 cup wine vinegar
- 2 cups wine (plum wine)
- 1 cup yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Salt and pepper
- 1 bay leaf
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 3 to 4 pounds venison (lean, cut into 1-inch cubes)
- 2 to 3 tablespoons oil
- 16 ounces tomatoes (canned, whole, 2 cups)
How to Make
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Step 1: Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
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Step 2: Add venison and toss to coat.
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Step 3: Cover and refrigerate several hours or overnight, stirring occasionally.
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Step 4: Drain and reserve marinade.
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Step 5: Heat oil in a heavy pot or Dutch oven.
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Step 6: Add meat and brown well on all sides.
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Step 7: Add marinade and tomatoes.
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Step 8: Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Nutritional Facts
- 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