Kitchen Sink Venison Stew

Derek pulled together this comforting "kitchen sink" venison stew while I was building shelves in my art studio.  I was sore after bending over, lifting and hauling all day, so this was a perfect way to loosen my aches and pains.


Ingredients:
1 Lb venison
2 medium onions, chopped
3 garlic cloves, crushed
2 Tbsp olive oil
1 Tbsp marjoram
1 Tbsp dried parsley
salt and pepper to taste

4 C broth + 2 C water
1 bay leaf
5 mini sweet peppers, chopped
3 celery sticks, chopped
5 medium carrots, chopped
10 small red potatoes, chopped
1.5 cups garbanzo beans
1 Tbsp turmeric
1 Tbsp cumin
1 Tbsp coriander
Red pepper flakes


Directions:
- Heat the olive oil on medium high and then brown the venison.
- Half way through browning, add the onions, garlic, marjoram, parsley, salt and pepper.
- After browning for about 5 minutes on medium high, add the 4 cups of broth, 2 cups water and bay leaf.
- Bring to a boil.  Add the peppers, celery, carrots and potatoes.
- Bring to a boil again.  Turn down to medium and add the garbanzo beans, turmeric, cumin and coriander.
- Let simmer for about 30 minutes.  Adjust seasonings to taste.
- Serve with warm, homemade buttered bread.  Sprinkle with red pepper flakes.