The weather is starting to turn. I have noticed that the leaves are falling, and we had to put the pool cover on, that was a chore believe me. With the cooler weather and the leaves falling, it is
Stew weather. Hunting Season will open soon, if it hasn't already. You can go to this website and get all the
Hunting and fishing information for South Carolina. This brings me to my point of Venison Stew. Below is a
Recipe that I have used often and find it quite good, enjoy.
INGREDIENTS
-
2 lbs cubed (1") Venison
-
4 large potatoes
peeled and cubed
-
4 - 5 large
carrots, cut into 1" pieces
-
2 large onions
cut into med size pieces
-
2 Tablespoons
salt
-
1/2 Tablespoon
pepper
-
3 whole bay leaves
-
3 beef bouillon cubes
-
pinch of sage
-
pinch of garlic
DIRECTIONS
| 1. |
Place all veggies in large stock pot add 1
tablespoon salt, 1/2 tablespoon pepper, pinch of sage and garlic cover with
water |
| 2. |
Bring to a boil then reduce heat to simmer. |
| 3. |
Now in another large sauce pan or stock pot
cover Venison with water and add 1 tablespoon of salt. |
| 4. |
Bring up to a boil, then reduce heat. Turn
down to simmer for another 10 min. |
| 5. |
Drain Venison and rinse briefly
then combine it with the veggies. Add the bouillon cubes and bay leaves. |
| 6. |
Bring to a simmer, adding a little water as
needed. |
| 7. |
This Stew is best cooked for
several hours or even all day so start it early in the day. |
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