Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stewed tomatoes and okra with venison. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. Stewed Okra and Tomatoes makes a delicious southern side dish for summer.
Stewed tomatoes and okra with venison is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Stewed tomatoes and okra with venison is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have stewed tomatoes and okra with venison using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stewed tomatoes and okra with venison:
- Get 2 cans stewed tomatoes
- Make ready 2 p fresh or frozen okra
- Make ready 2 c water
- Get 1 p venison
- Take 1 onion
- Get 5 cloves garlic
- Make ready to taste Salt and pepper
- Prepare 1 1/2 knorr chicken bouillon cubes
- Take 1 tsp each garlic and onion powder
- Take 1/2 tsp coriander
Chopped onion and bell pepper season our tasty and easy stewed okra and tomatoes. It makes an excellent side dish to serve with a leg of lamb or roast beef. Or serve the okra with baked fish or poultry. Today we will be making the Stewed Tomatoes and Okra Recipe from Paula Deen's Southern Cooking Bible vegan.
Instructions to make Stewed tomatoes and okra with venison:
- Brown venison in cast iron skillet with a little bit of butter.
- Add vegetables and saute until flavor is brought out (about 4 minutes)
- Add tomatoes, okra, water and seasonings. Bring to boil, reduce to simmer and cook 45 minutes stirring occasionally.
- I served mine with wild rice. Garnished with fresh cherry tomatoes and parsley.
Smothered Okra with Bacon and Tomatoes. Are you a lover of okra too? What's your favorite way to eat it? I love it stewed like this, especially in the late summer, but I really love it either skillet fried, or my favorite way, dredged in buttermilk and deep fried the best. God bless the Creole and Cajun cooks who gave the rest of us the notion of gumbo: A spicy, rich Mulligan stew of… whatever is handy.
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