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Venison Pepper Stew Recipe

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This recipe for Venison Pepper Stew, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rick Wilson

Category:
Category:

Ingredients:  
Ingredients:  
Trimmed stew sized venison - 4 - 5 cups
Garlic salt - 1/4 tsp.
Seasoning salt - 1/4 tsp.
Salt - 1 tsp.
Cayenne - to taste, but be careful
Chili powder - 1/2 tsp.
Flour - 1/2 c.
Dried Japanese Chili pepper - 1 to 3
Water - 2 qt.

Directions:
Directions:
Spread venison on baking sheet and sprinkle liberally with chili powder, garlic salt, seasoning salt, and cayenne pepper (again, careful). Dredge seasoned venison in flour and brown in large stew pot. When browned, remove venison, and all but a 1/4 - 1/2 cup of oil for making a dark roux. Roux is made by adding flour to oil over medium heat and stirring constantly until dark to appear like peanut butter. Then add the 2 qts. of water and the Japanese chilies. Stir in the venison and all of the above spices.
Bring to a boil, reduce heat to a simmer, and cook for 3 - 4 hours (lower heat and add water as needed).
Serve over mashed potatoes or corn bread. Outstanding dish in winter or whenever.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
This recipe comes from the Gene Coleman family developed by his mother, Leonard.
That's right -- Leonard! As a young school teacher in Kimble County, she taught in a one-room rock school house towards Harper off KC 2169 in Noxville. She lived with one of the Parker families on their ranch and taught many Parker children. Later she became a terrific cook, all self-taught, and cooked for ranch hands and visitors to the Coleman Cabins on the South Llano, not to mention for a husband and 3 sons. The family always enjoyed the recipes she passed on, but they thought she would always leave out one ingredient to insure those using them would never achieve her quality.

 

 

 

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