Idaho Venison Stew Recipe

Summary

Difficulty LevelEasyCourse

Ingredients

 2 pounds venison, cut in 1-inch cubes
 Bacon fat4 Tablespoon
 A bout 3 cups water
 Worcestershire1 Teaspoon
 Garlic powder1 Teaspoon
 Onion1/2 Cup (16 tbs), chopped
 Salt2 Teaspoon
 Pepper1/4 Teaspoon
 4 medium-sized potatoes
 Carrots6 , sliced
 Celery2 Cup (16 tbs), diced
 Onions6 Small, halved
 Flour2 Tablespoon
 Cold water1/4 Cup (16 tbs)

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.
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