Courtesy of florida-agriculture.com | Ingredients | | | 1 | venison loin or pieces of ham, cut into 1- to 2-inch cubes | | 2 tablespoons | olive oil | | 10 | whole garlic cloves, peeled | | 5-6 | red potatoes, cut into 1- to 2-inch cubes | | 8 ounces | mushrooms, quartered | | 1 | medium onion, cut into 1-inch cubes | | 1 cup | tomatoes, chopped | | 1 cup | beef or chicken broth | | 2 teaspoons | oregano leaves | | 1 teaspoon | thyme leaves | | salt and pepper | | | Preparation | Heat olive oil in non-stick skillet; when hot add whole garlic cloves stirring often until garlic is deep golden brown. Remove with slotted spoon and add potatoes; cook over medium heat until potatoes are brown. Remove potatoes and place them in a greased casserole dish. Add mushrooms and onions and browned garlic to pan, cooking until onions are soft. Add tomatoes, broth and seasonings. Remove onion mixture and combine in casserole with potatoes. Increase heat to high and add seasoned venison cubes. Cook until venison is brown; remove to casserole. Cover and cook for 45 minutes. Serve with yellow rice. Yield
5-6 servings |
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