Step 1

Prep: set venison in water to thaw (if needed), and wash/chop all vegetables, keeping the garlic and onions separate, but the rest can all go in one bowl.

Step 2

Heat a large, heavy bottom pot over medium heat.. Using 1 tsp of salt, salt the meat and keep aside. When hot, add grapeseed oil, add the onions. Stir to coat and cook until beginning to become translucent. Add the garlic and cook, stirring until fragrant. Then add the medallion pieces, initially stirring to coat. but then allowing all sides of the meat to brown.

Step 3

Once browned on all sides, add enough vegetable juice to cover the meat and continue to cook on medium heat for about 30 minutes. Note: adjust the heat per your stove and pot: the aim is to keep it between a simmer and boiling.

Step 4

Then add all the chopped veggies, lemon juice and enough water to submerge everything. cook for an additional 30 minutes until veggies begin to get soft and/or dissolve, and meat is very tender. Add salt, and taste, adding salt, pepper and lemon juice as needed.

Step 5

Serve garnished with chopped green onions and hot sauce, and some good crusty bread on the side.