Meet our writers


Go60 YUM - recipes and the joys of dining
Share your recipes October 2015

YUM Contest Winner

Hungarian Venison Stew

Rate this item
(0 votes)


1 pound (or a little more) of chopped venison or venison hamburger

3 slices of bacon, chopped

1 medium green pepper cut into one inch pieces

1/2 cup onions, chopped

4 cups chopped, cooked potatoes

1 glove garlic, minced

1 16 ounce can tomatoes, diced (can use fresh or frozen tomatoes too)

Dash of salt

Dash of black pepper

In a large skillet (a four-quart Dutch oven will work), cook the venison, bacon, green peppers and onions until the meat is browned and the vegetables are tender. Boil the potatoes in a pan on the side until done. Stir in the remaining ingredients and bring to a boil, then reduce the heat. Add potatoes so the dish is complete and simmer uncovered for about five minutes or until heated through. This makes about 4 servings (depending upon how hungry everyone is!).

The story behind Tom's recipe:

Hungarian Venison Stew*