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Pat venison dry with a clean towel and dredge lightly in flour. Heat the oil in a large skillet and brown the meat well on all sides. Transfer the meat to a stew pot or Dutch oven. In the same oil, sauté onion, celery, and chilies until the onion is translucent. Add the vegetables to the pot along with the water and oregano. Bring the stew to a boil. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours, or until the meat is almost tender. Add the carrots, potatoes, and turnips. Cook an additional 20 to 30 minutes, until the potatoes are tender. Serves 6
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