Idaho Venison Stew Recipe
How about one awesome recipe suggestion to attempt today? This Idaho Venison Stew is too good to be passed up, so make a special note of it. This Idaho Venison Stew when served as Appetizer is sure to please your family members. Just try it once, and you'll no doubt want to prepare this for your friends again.
Summary
Ingredients
2 pounds venison, cut in 1-inch cubes
4 tablespoons bacon fat
A bout 3 cups water
1 teaspoon Worcestershire
1 teaspoon garlic powder
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
4 medium-sized potatoes
6 carrots, sliced
2 cups diced celery
4 to 6 small onions, halved
2 tablespoons flour
1/4 cup cold water
Directions
Brown the venison in a large t)utch oven or heavy pan in the bacon fat, stirring to brown evenly.
Add the 3 cups water, Worcestershire, garlic powder, chopped onions, salt, and pepper; cover.
Simmer for about 2 hours, stirring occasionally; add more water if needed.
Cut potatoes into 1-inch cubes and add along with the sliced carrots, diced celery, and halved onions to the mixture in the pan.
Cook until the vegetables are tender, about 15 minutes.
Thicken the gravy by adding a paste made from the flour and 1/4 cup cold water.
Add the 3 cups water, Worcestershire, garlic powder, chopped onions, salt, and pepper; cover.
Simmer for about 2 hours, stirring occasionally; add more water if needed.
Cut potatoes into 1-inch cubes and add along with the sliced carrots, diced celery, and halved onions to the mixture in the pan.
Cook until the vegetables are tender, about 15 minutes.
Thicken the gravy by adding a paste made from the flour and 1/4 cup cold water.
