South Carolina Venison Stew
by Stan Grice
Feeds 12 – 14
3 - 4 lbs. of cubed venison (soaked in salt water overnight)
4 medium onions
5 lbs of potatoes (chopped in 2 inch cubes)
36 ozs. V-8 tomato juice (no substitute)
2 tbls. Worcestershire sauce
2 tbls. cornstarch
Salt and Pepper to taste
Quick Cook Method - Cover the meat with water and pressure cook for 21 minutes after pressure builds. Pour in cast iron pot. Add chopped onions, Worcestershire sauce, potatoes, V-8 tomato juice, salt and pepper to taste. Bring to a slow boil and cook until potatoes are tender. Mix cornstarch with ½ cup of water and add to stew in the last 30 minutes of cooking and return to slow boil. Stir occasionally. Cooking time – approximately 1.5 hours
Long Cook Method – If no pressure cooker is available, boil meat approximately one hour (or until tender) and follow the above directions.
Can be eaten alone or very good over rice.