Venison stew from fred goslin
6 servings
Ingredients
| Quantity | 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 | Bay leaves | |
| 3 | tablespoons | Cornstarch |
| 1 | cup | Cold water |
Directions
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