Ingredients
1 1/2 pounds boneless venison, cut into 1/2-inch cubes
1/2 pound smoked sausage, cut into 1/2-inch slices
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
2 (28-ounce) cans tomatoes, undrained and chopped
1 (12-ounce) can beer
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried whole basil
1/2 teaspoon freshly ground pepper
2 carrots, diced
2 medium potatoes, cubed
Directions
Brown venison and sausage in hot oil in a large Dutch oven. Add onion and celery; cook until tender. Add remaining ingredients except carrots and potatoes; cover, reduce heat, and simmer 30 minutes. Add carrots; cook, uncovered, 30 minutes. Add potatoes, and cook an additional 30 minutes or until done.
Yield: 2 quarts
Mrs. Edward F. Blassy, Burke Virginia’s recipe
