VENISON OVEN STEW
A hearty baked stew
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.75, Mary Anne Lecce, Collinsville, IL |
Prep Time:
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4 Hours
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Ingredients |
Utensils |
| 2 pounds venison (or
other big game meat), cut into 1 inch cubes |
Oven-proof casserole |
| 1 teaspoon salt |
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| 1/4 teaspoon pepper |
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| 1 teaspoon garlic
powder |
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| 1 teaspoon paprika |
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| 1 teaspoon meat
tenderizer (optional) |
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| 10 oz can tomato
soup |
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| 10 oz can water |
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| 1 tablespoon sugar |
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| 2 tablespoons
tapioca |
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| 2 medium onions,
sliced |
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| 1 cup chopped celery |
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| 2 cups chopped
carrots |
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| 4
medium potatoes, peeled and cut into large cubes |
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Directions
Place meat in heavy, oven-proof casserole and sprinkle with salt,
pepper, garlic powder, paprika and meat tenderizer
Mix tomato soup, water, sugar, tapioca, onions, celery, carrots and
potatoes
Pour mixture over meat
Cover and bake at 350°F for 4 hours |
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