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- 1 pound boneless venison steak, cubed
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 can (15 oz) chili without beans
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.