Game & Fish Dish
TOM'S WILD BOAR AND
VENISON STEW
•
1 pounds boneless boar tenders cut into ½ inch cubes
1 pounds boneless boar tenders cut into ½ inch cubes•1 pound boneless venison cut into ½ inch cubes
1 pound boneless venison cut into ½ inch cubes •½ pound smoked sausage, cut into ½ inch slices
½ pound smoked sausage, cut into ½ inch slices •2 tablespoons vegetable oil
2 tablespoons vegetable oil •½ cup chopped onion
½ cup chopped onion •½ cup chopped celery
½ cup chopped celery •2 (28-ounce) cans tomatoes, (do not drain) chopped
2 (28-ounce) cans tomatoes, (do not drain) chopped •1 (12-ounce) can beer
1 (12-ounce) can beer •1 teaspoon salt
1 teaspoon salt •1 teaspoon sugar
1 teaspoon sugar •½ teaspoon dried rosemary, crushed
½ teaspoon dried rosemary, crushed •½ teaspoon dried whole basil
½ teaspoon dried whole basil •½ teaspoon freshly ground pepper
½ teaspoon freshly ground pepper•2 carrots, diced
2 carrots, diced •2 medium potatoes, cubed
2 medium potatoes, cubed Brown Boar tenders, venison and sausage in hot oil in a large Dutch oven. Add onion and celery; cook until tender. Add next 7 ingredients. Bring to a boil. Add carrots and potatoes. Reduce heat; cover and simmer until vegetables are tender; about 3 hours.
