Bette's Venison Stew

by Bette Tranum-Mallow
(Keyser, West Virginia)

We do a lot of hunting where I live in West Virginia. Venison has always been a part of my recipe book. It is healthy and a big budget stretcher. Enjoy. Bette


2 lbs venison, cubed

1/4 c. canola oil

1 large can diced tomatoes with juice

1 1/2 c. water

1 c. diced celery

5 potatoes, peeled and diced

1 c. sliced carrots (about 2)

1 tsp salt

1/3 tsp. black pepper

1/4 tsp. minced garlic

1 1/2 c. chopped onions

Heat oil and saute the meat. brown on all sides in a large stew pot or dutch oven. Add the un-drained tomatoes, 1 1/2 c water, onion, celery and carrots. Add the salt and pepper and garlic. Cover and simmer for 1 hour. Add potatoes and check the seasonings.Cook until vegetables and meat are tender. Blend 1/2 c. cold water with 1/4 c. all purpose flour. Gradually add the flour mixture to the simmering meat mixture and stir frequently.

Makes 10 to 12 servings. Serve hot.

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