Hilton'S Venison Stew - cooking recipe

Ingredients

2 to 3 lb. cubed venison
1 large onion
2 cans drained, sliced mushrooms
1 (12 oz.) can beer
2 cans tomato paste
2 cans fancy Italian tomatoes, cut up
1 bottle barbecue sauce (your choice of flavor)
bite size potatoes
carrots and celery
salt and pepper to taste
cornstarch and water (for thickening)
3 cans biscuits

Preparation

In a 14-inch Dutch oven, brown cubed venison, onion and mushrooms.
Add
beer
and simmer until meat is tender, adding liquid as
needed
(beer or water).
Add tomato paste, Italian tomatoes,
barbecue
sauce,
bite
size
potatoes, carrots and celery.
Simmer
until
vegetables
are done.
Season to taste with salt,
pepper,
etc.
Make a thickening, using cornstarch and water.
Add
to stew, slowly, until desired consistency is obtained.
Remove
Dutch
oven
from
heat.
Open biscuits and place on top of stew.
Oil underside of lid and place on Dutch oven.
Add sufficient
hot coals to top of lid and check often until biscuits are golden brown, about 20 minutes.
Enjoy!!!