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When the weather starts to turn, and the leaves are falling thoughts turn towards Stew and Hunting Season. 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.