Venison stew from fred goslin

Yield: 6 servings

Measure Ingredient
1 pounds Venison [cubed]
2 tablespoons Oil
6 cups Water
1 cup Onions [chopped]
1 cup Peas
1 cup Green beans
4 larges Potatoes [peeled & chopped]
1½ cup Carrots [sliced]
1 cup Corn
1 teaspoon Salt
¼ teaspoon Pepper
2 \N Bay leaves
3 tablespoons Cornstarch
1 cup Cold water

1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve...

Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120

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