Follow directions on beef stew package for meat.
Add vegetables as directed.
Meat does not need to be soaked.
Cook stew beef until tender.
Add potatoes, onions, tomatoes, carrots and celery.
Cook until potatoes, carrots and celery are tender.
Add salt, pepper, hot sauce and package of stew mix.
Let simmer for 20 or 30 minutes, stirring while simmering.
Boil water and deer meat until tender; discard water and add half of potatoes, cut up, and all of the ingredients.
Cook at a low boil until most of the meat and vegetables have broken down, then add last half of potatoes.
Cook 1 hour more.
Total cooking time is about 6 to 8 hours.
We own a
permanent deer camp with log cabin consisting of sleeping quarters,\tfireplace,
cooking
facilities
(both inside and outside of cabin).
Each year we invite 200 friends and neighbors to our camp for a
cookout
the night before the deer season opens.
We have a
very
large
outdoor
charcoal grill with covered shed for barbecuing.
We
cook 80 pounds of boneless pork butts in an old
time\tcast-iron wash pot heated by a LP gas burner.
Boil deer stew for 4 to 5 hours.
Clean potatoes, carrots and onions.
Add vegetables to deer roast and cook for 6 hours.
Either bake or pressure cook stew meat until tender.
Brown deer meat in 1/4 cup water.
Be sure to use large kettle.
Add all chopped vegetables.
Open and drain canned vegetables.
Add to soup mixture.
Add remaining ingredients and cover with water. Cook about 5 hours on medium heat.
Stir occasionally.
Cook bacon.
Brown deer meat, salt and pepper in grease.
Add crumbled bacon.
Add onion, bell pepper, Veg-All, Worcestershire sauce, hot sauce and celery.
Let cook until done.
Add brown gravy mix and beef stew seasoning after everything else is done.
Add cornstarch or flour if it is not thick enough.
You can use beef bouillon cubes instead of beef stew seasoning.
Makes a large pot. May be cooked in a crock-pot overnight.
Use about a pound of deer meat.
Cut the meat
Pressure cook frozen deer for 30 minutes.
Remove deer roast from cooker and drain cooker.
Slice onions, potatoes and carrots with bell pepper.
Add cream of celery soup and water to the sliced deer roast in the cooker.
Pressure cook another 30 minutes.
Salt and pepper to taste.
Cut deer meat into small chunks.
Put deer meat and water into pressure cooker and cook for 30 minutes.
Wash potatoes and carrots and cut into chunks.
Add to deer meat.
Cut onion into small pieces and add to mixture.
Add tomato sauce and mixed vegetables to cooker.
Add salt, pepper and garlic salt to season. Pressure cook for another 30 minutes.
Serves 4 to 6.
Brown meat in pot to lock in juice.
After browning, add water half full, then add tomato sauce and okra.
Slice and cube potatoes; set aside in a bowl of water.
Drain all water off before placing in pot.
Cook until boiling and okra is soft.
Add potatoes and mixed vegetables.
Keep fire on medium just enough to a steady bubble.
Cook for 1 1/2 to 2 1/2 hours, until sauce is thick and potatoes are soft.
You can omit deer meat for a hearty pot of stew.
dd sauteed veggies to the stew and let slow-cook for
Marinate meat in soy sauce for about 1 hour.
Save soy sauce for later.
Flour meat and brown in 1 inch of oil; drain on paper towel.
Put browned meat in stew pot or Dutch oven.
Add soy sauce and vegetables and fill pot with enough water to have about 2 or 3 inches above the ingredients.
Cook slowly, stirring about every 10 minutes, until vegetables are tender.
Pepper to taste.
Stew should get thick like gravy.
Serve with crackers.
Serves about 4 to 6.
Cut stew meat into small pieces and brown in cooking oil. Remove meat and saute onion and garlic in the oil.
When onion is tender, put the meat back into oil with onion and garlic.
Add flour and toss until blended.
Salt and pepper to taste.
Lower heat and slowly add water until sauce is not too thick.
Add Kitchen Bouquet to darken and simmer on low flame until meat is tender, about 1 hour.
Cut deer up into small pieces; boil for about 1 hour and a half on medium-high.
Dice onion, potatoes and carrots; add to boiled meat after half hour cooking.
Add all other ingredients and continue cooking for the other hour.
Serves 3 to 6.
Shake deer roast in dry flour. Fry until brown.
Leave oil in pan that you cooked roast in. Cut up onion, potatoes and carrots. Add to roast. Salt and shake black pepper over vegetables. Add water until it completely covers vegetables.
Cook in oven with pan covered 1 hour and 30 minutes. Take out of oven. stir. Add about 1 cup water.
Cook about 30 to 45 minutes or until deer starts separating.
To add flavor, add 1 pack mushroom gravy mix.
Cook ground deer meat.
Cover potatoes, carrots, onion and butter with water.
Let boil.
Cook for 10 to 15 minutes.
Add tomatoes, corn, cooked meat, macaroni and paprika.
Cook for approximately 20 to 25 minutes.
Serves about 8.
Marinate deer meat in teriyaki sauce.
Roast deer meat until tender.
Chop into 1-inch pieces.
Place all ingredients in a large saucepan and cover with water.
Bring to a boil.
Stir and reduce heat and cover pan.
Simmer 30 to 40 minutes.
Lightly flour, salt and pepper meat.
Brown in fry pan with grease.
Remove meat.
Add enough flour to absorb grease in pan. Let brown, stir.
Add can of soup and 1 can water to pan.
Stir to make gravy.
Add Lipton soup; stir well.
Place meat back in pan. Add salt to taste and pepper.
Cook 10 to 15 minutes; stir to prevent sticking.
Add peeled, cubed potatoes, carrots and celery. Cover and simmer until meat is tender, stirring.
Simmer 2 to 2 1/2 hours, longer - better.
May use crock-pot
Brown meat.
Put in oven.
Cover with potatoes, carrots and onions.
Mix soup with a can of water; pour over meat.
If it doesn't cover, add more water.
Salt and pepper to taste.
Bake in oven for 2 hours at 350\u00b0.