South Carolina Venison Stew

by Stan Grice
(Lexington, SC)

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.

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Sep 23, 2011
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Hope u r the one
by: Cindy stewart

Just wondering if u r who I have searching for. I sure hope so. R u the Stan Brice that lived in bridle ridge and lived across the street from Bert boatright? If so give me a call 706-833-5056. I will b eating to hear from u soon

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