VENISON CAMP STEW
A hearty stew |
 |
|
Source:
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North American Hunting
Club
"Celebrating Wild Game" p.75, Joseph Allen, Chester, VT |
Prep Time:
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3-4 Hours
|
|
Ingredients |
Utensils |
| 2 pounds venison
stew meat, finely cubed |
Frying Pan |
| 2 cups flour |
12 Quart Pot |
| 1 tablespoon
seasoned salt |
|
| 1 teaspoon ground
pepper |
|
| 1 teaspoon spicy
no-salt seasoning |
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| 1/2 cup olive oil |
|
| 9 quarts water |
|
| 4 cans beef broth |
|
| 10 beef bouillon
cubes |
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| 3 pounds potatoes,
cubed |
|
| 2 pounds carrots,
sliced |
|
| 2 pounds turnips,
cubed |
|
| 3 ribs celery,
sliced |
|
| 4 medium onions,
cubed |
|
| 1/2
cup chopped fresh parsley |
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Directions
Mix flour, seasoned salt, pepper and no-salt seasoning in plastic bag
Add cubed venison and shake well
Fry coated meat in olive oil, being careful not to overcook
Transfer meat to 12-quart pot and add water, beef broth, bouillon cubes,
potatoes, carrots, turnips, celery, onions, and parsley
Slowly bring to a boil
Reduce heat and simmer for 3 to 4 hours |
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