Venison Stew - cooking recipe

Ingredients
    2 lb. venison
    5 potatoes
    4 carrots
    4 stalks of celery
    2 medium onions
Preparation
    Cube venison and dredge in flour seasoned with salt and pepper.
    Brown in 2 tablespoons oil.
    Cover and simmer while preparing vegetables.
    Cut vegetables in bite size pieces.
    Put meat and vegetables into large pot; add water to cover; add 1 bay leaf.
    Cook until tender.
    Add 1 package brown gravy mix and cook a few minutes longer.

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