Venison Stew - cooking recipe
Ingredients
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2 lb. venison
5 potatoes
4 carrots
4 stalks of celery
2 medium onions
Preparation
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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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