Venison Stew
Venison Stew is a dairy free main course.
- Servings: 7
- Total cooking time:
Ingredients:
- 2 pounds venison stew meat, cut in cubes
- 4 pieces carrots or baby carrots
- 8 cups water
- 4 pieces large potatoes
- 1 piece large onion
- 4 stalks celery
- 1 can mushrooms
- 1 piece green pepper
- 1 cup flour and 3 tbsp
- 2 tablespoons beef bouillon
Instructions:
- Cut all ingredients into 1 inch pieces. Dredge venison with flour and spices. Brown venison in hot vegetable oil. Boil and simmer venison 2 hours with beef bouillon and water.
- Add remaining ingredients and simmer for 1/2 hour.
- Mix 3 tablespoons flour and 1 cup cold water and add to stew to thicken.
