Easy oven venison stew

Yield: 6 Servings

Measure Ingredient
2 pounds Venison stew meat
1 teaspoon Pepper
1 large Onion, chopped
1 tablespoon Sugar
6 Stalks celery, chopped
3 tablespoons Quck cooking tapioca
6 Carrots, sliced
1½ cup Tomato juice
3 mediums Potatoes, diced
1 Parsley flakes
1 teaspoon Seasoned salt

Mix raw meat and raw vegetables together and place into a 13X9-inch baking pan. Blend seasoned salt, pepper, sugar and tapioca into the tomato juice and pour over the meat/vegetable mixture. Sprinkle with parsley flakes. Cover tightly with tin foil and bake at 250F for 4 hours.

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