Molokai Venison Stew

Name: Molokai Venison Stew
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

11 ingredients

8 steps

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

Directions

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.