Western Venison Stew Recipe
Summary
Ingredients
| 1 1/2 lbs. venison stew meat, cubed | ||
| Flour | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Carrots | 1 Cup (16 tbs), finely chopped | |
| Onion | 1 Medium, chopped | |
| Parsley flakes | 1 Tablespoon, dried | |
| Salt | 1 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Italian seasoning | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
Directions
Coat meat with flour.
Place butter and meat in a shallow 2-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 10 minutes or until meat is no longer pink.
Stir in remaining ingredients; recover.
Microwave on low for 30 minutes.
Stir and continue cooking on low for 15 to 20 minutes or until meat is fork tender.
Let stand, covered, 5 minutes before serving.
Place butter and meat in a shallow 2-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 10 minutes or until meat is no longer pink.
Stir in remaining ingredients; recover.
Microwave on low for 30 minutes.
Stir and continue cooking on low for 15 to 20 minutes or until meat is fork tender.
Let stand, covered, 5 minutes before serving.
Chef
