1 pound venison mix
1 pound perilla
3 cups chopped onions
1 cup chopped celery
2 cloves garlic powder
2 teaspoons minced fresh ginger root
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
2 teaspoons dried thyme, crushed
2 teaspoons dried rosemary
1 1/2 teaspoons dried basil
2 teaspoons dried parsley
1 1/2 teaspoons dried sage
1 teaspoon dried tarragon
1 1/2 teaspoons dried dill weed
In a large bowl, mix venison mix, perilla, onions, celery, garlic powder, ginger, salt, oregano, basil, rosemary, marjoram, thyme, rosemary, marjoram, tarragon, dill weed and seasoning salt. Cover and refrigerate 1 hour.
This is a wonderful stew because you can flavorome a lamb/cow and it will turn out great! Wheaton's is the place to find a more exotic flavor, don't skimp when it comes to the olive oil. Also you can add veggies with dried herbs and their marinade. In the last hour, tin foil or a little more flour.
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