Venison and Cabbage Stew

Venison and Cabbage stewIt is getting to be soup and stew weather again. If you have been following my blog for any length of time you know that I love to make to soup. It is economical and feeds a multitude of people. I found the base recipe for this stew over on a frugal living website. I have added a bit to it just because I wanted a different flavor. The original soup used ground beef but I had ground venison in my deep freeze. Not having to buy the meat protein makes this a cheap and cheerful way to feed the family.

  • 1 lb ground Venison, (beef, bison or turkey)
  • 2 lbs Cabbage, fine shred
  • 1 can (15 oz.) Kidney Beans, light, dark or white) undrained
  • 2 medium Onions, sliced
  • 2 Poblano Peppers, chopped
  • 1 can (15oz) Diced Tomatoes
  • 2 ozs fresh Mushrooms, sliced or 1 can (4 ozs) undrained
  • 2 cloves Garlic, peeled and pressed or minced
  • 2/3 cup BBQ Sauce (I used Kentucky Bourbon)
  • 1/3 cup Ketchup
  • 3 Tbsp fresh Parsley, chopped
  • ¼ cup Celery Leaves or ½ tsp Celery Seeds (I save and freeze any celery leaves from my celery stalks)
  • 1/2 Tsp Sea Salt
  • 2 Tsp Cajun Seasoning or Chili powder ( I used my own Fuzz’s No-Salt Cajun Seasoning)
  • 1/2 Tsp fresh ground Black Pepper
  • 1 Cup Beef Broth (store bought or homemade) or 1 bouillon cube and 1 cup Water

In a large soup pot, brown the ground meat with the salt. Add all other ingredients after the meat is fully cooked. Add more water as needed to bring to a stew constituency. Bring to boil, reduce to a simmer and cooked covered for at least 45 minutes. Serve with a country style loaf of bread.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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