When the tasty Portuguese sausage is browned and the fat is rendered into the pot, the venison is seared in the same juicy fat, absorbing all the sausage goodness. Take your time, and make sure the sausage and the venison are evenly browned. The rest of the cooking part is easy. If you can’t find linguica or chourico (chorizo), substitute andouille, Italian or any other uncooked, high-flavor sausage.

Any cut of venison will work for this stew, but I wouldn’t waste tenderloins or backstraps. Stewing tougher cuts will, with time, result in spoon-tender venison.

1 pound uncooked linguica or chourico, diced into 1/2-inch cubes

3 cups venison, cut into 1-inch strips

3 tablespoons flour, seasoned with

1 teaspoon salt and 1/2 teaspoon pepper

1 large onion, roughly chopped

6 cloves garlic, minced

3 celery stalks, roughly chopped

1 cup carrot, peeled and diced

1 1/2 quarts beef broth

2 cups dry red wine

2 cups potatoes, diced into 1-inch cubes

15-ounce can diced tomatoes

1/4 cup fresh parsley leaves, chopped

Salt and pepper

In a large stockpot or Dutch oven over medium heat, brown sausage. Dust meat with seasoned flour, salt and pepper, add to pot, and cook until browned. Add onion, garlic, celery and carrot, and cook for 5 minutes, stirring often.

Add beef broth and wine, and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until meat is tender. Add potatoes, diced tomatoes and parsley, and simmer for 15 more minutes, or until potatoes are soft. Season to taste with salt and pepper. Servings: 6

Every issue of MidWest Outdoors is filled with delicious outdoor recipes! MidWest Outdoors is available at the newsstand or by subscribing on our website.