This recipe was given to me by my good friend and hunting partner Chris. I understand the basic recipe originated at the Pepper Tree Restaurant in High Level, back in the 1990’s. It’s been modified slightly to suit venison, although any type of wild game, red meat or chicken will work.
Ingredients
- 2x yellow, green or red peppers, sliced into bite sized chunks (using 2 different colors makes for a nice presentation)
- 4 cups of white mushrooms, cut into chunks
- 3 cups of red onion, cut coarsely into chunks
- 4 cups of tomatoes, cut into chunks
- 2 cloves of garlic, minced
- 3 cups of venison, cut into bite sized chunks as for stew
- 2 tbsp olive oil
- 2 cups of gravy mixture, prepared per instructions. Dry packaged McCormack Green Peppercorn gravy gives a nice flavor
- 2 cups Heinz 57 sauce
- Paprika to taste
Preparation
1) Sprinkle meat with paprika. In a large skillet, over medium heat, add oil and garlic and simmer for 2 minutes or so until garlic becomes aromatic. Add the meat and brown. Do not overcook if you prefer your meat on the rarer side. Remove meat and set aside. (See below for optional meat preparation.)
2) In a large skillet or electric frying pan with a tablespoon of oil, add the peppers, onions, tomatoes and mushrooms. Simmer over medium heat until the veggies are heated but don’t lose their crispness.
3) Mix in the meat with the veggies. Add the gravy mixture and stir. Add the Heinz 57 sauce, tasting while you add, until the flavor is to your liking. You may want to use more or less, depending on your liking. Add salt and cracked pepper to your taste.
4) Simmer until the meat and veggies are cooked to your liking. Serve over rice.
This recipe makes enough for 4 people
Optional meat preparation:
Sometimes people find the flavor of the wild game used to be a little strong, or some cuts to be a little tough. An optional preparation is once the meat has been browned, add one cup of beef broth to the skillet, cover, and simmer on low for one hour. The flavor of the meat will moderate a bit, and the meat will tenderize. After an hour, proceed with the remainder of the preparation.