Venison Stew
By Hookemharry


What you need.

Two pounds of venison cut into small chunks

Six cups beef broth

Three large carrots – cut into six to eight pieces

Five celery stalks sliced thick

Three or four large potatoes quartered

Two cloves garlic minced

Flour for coating the meat

One large onion chopped

Two bay leaves

One cup olive oil

Salt and pepper to taste

One small package frozen corn

One small package frozen peas

 

What you do.

In a large stock pot or Dutch oven pour the olive oil and heat. Coat the venison with flour and brown in the pot. Now add the onions and garlic and cook for about ten minutes. Stir while cooking so they meat will not stick. Now add all the ingredients except for the peas and simmer for about ninety minutes. Be sure to stir to keep from sticking to pot. If additional broth is needed to keep stew from getting too thick add it while stew is cooking. Now add the peas and cook an additional ten minutes. Stew should be thick yet juicy and the meat tender when done. Serve with hot bread and butter.






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