Idaho Venison Stew Recipe
Summary
Ingredients
| 2 pounds venison, cut in 1-inch cubes | ||
| Bacon fat | 4 Tablespoon | |
| A bout 3 cups water | ||
| Worcestershire | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 medium-sized potatoes | ||
| Carrots | 6 , sliced | |
| Celery | 2 Cup (16 tbs), diced | |
| Onions | 6 Small, halved | |
| Flour | 2 Tablespoon | |
| Cold water | 1/4 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.
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.
Chef
