Molokai Venison Stew Recipe

Name: Molokai Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup wine vinegar; 2 cups plum wine; 1 cup finely chopped onion; 3 garlic cloves, finely chopped; salt and pepper; 1 bay leaf; 1/4 teaspoon oregano; 1/4 teaspoon thyme; 3 -4 lbs lean venison, cut into 1-inch cubes; 2 -3 tablespoons oil; 2 cups canned whole tomatoes

Servings: persons

1/2 cup wine vinegar
2 cups plum wine
1 cup finely chopped onion
3 garlic cloves, finely chopped
salt and pepper
1 bay leaf
1/4 teaspoon oregano
1/4 teaspoon thyme
3 -4 lbs lean venison, cut into 1-inch cubes
2 -3 tablespoons oil
2 cups canned whole tomatoes

1
Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
2
Add venison and toss to coat.
3
Cover and refrigerate several hours or overnight, stirring occasionally.
4
Drain and reserve marinade.
5
Heat oil in a heavy pot or Dutch oven.
6
Add meat and brown well on all sides.
7
Add marinade and tomatoes.
8
Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup wine vinegar, 2 cups plum wine, 1 cup finely chopped onion, 3 garlic cloves, finely chopped, and more.

Yes, Molokai Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Molokai Venison Stew

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