I know I said I was going to review potato and rice side dishes this week and I will. I just had a few computer complications this week and I enjoyed this recipe so much that I wanted to share it now. After all, it worked and the pictures easily uploaded. I served this on mashed potatoes.
If you do not have access to venison replace it with beef.
Venison and Sweet Potato Stew
2 lb venison
8 oz mushrooms, washed and sliced
3 medium sweet potatoes, washed and sliced, with skins
1/4 cup worcestershire sauce
3 cups beef boullion
1 tablespoon onion powder
1 teaspoon celery salt
1 tablespoon basil
salt and pepper to taste
flour to dust venison, before sautéing
oil to sauté'
Cut venison into one inch cubes and dust with flour, salt and pepper. Brown in oil being careful to not over load the skillet. I browned in three batches. Add the browned venison to a dutch oven along with the mushrooms, potatoes, worcestershire sauce, boullion, onion powder, celery salt and basil. Salt and pepper to taste. Heat over medium heat until the sweet potatoes are cooked but not mushy about 45 minutes to an hour.
This recipe is linked at A Little Nosh.