SERENA’S VENISON- PORK STEW

SERENA’S VENISON PORK STEW

if using leftover pork you would Separate pork meat from bone. Tear into more or less bite-sized chunks.  about 1 to two pounds is all you need .. set to side and do veggies then add in with veggies ..

now if your using fresh uncooked pork.. start by rolling in flour and sauteing in butter

add a tiny bit of oil.. salt and pepper

take out of pot and set aside..

you will now take your coarsely chopped  celery, onion and 3 cloves garlic minced throw in same pot as before

Sauté veggies over medium heat , stir for about a minute and add two -three tablespoons of all-purpose flour 1 tbsp oil, and a tab of butter

Stir the mixture until veggies are coated and the flour smells  nutty.

will end up looking and smelling  a lot like browned homemade stuffing

Add  your quart of venison stock and all and bring to a boil. (if you have no venison use beef stock)

add only the stock from the venison for now..

Now add 3-4 tbsp tomato paste  (I keep some in the freezer in a baggy just for moments like this so I don’t have to open a whole can for a mere few tbsps)

add quart canned tomatoes and stir into thick paste

Add small  chopped raw potatoes,

add the pork and venison that is to the side..

stir and add water

add a quart (or can) of green beans

salt and pepper over top and a tab of butter again … THEN stir into pot

cover and simmer until everything is totally tender (come back to stir every once in a while)  Meanwhile make your cornbread

Allow to simmer to tenderize and let flavors meld together.. the longer it simmers the better it tastes

serve with cornbread