Venison Stew From Fred Goslin
1 lb Venison [cubed] 2 tb Oil 6 c Water 1 c Onions [chopped] 1 c Peas 1 c Green beans 4 lg Potatoes [peeled & chopped] 1 1/2 c Carrots [sliced] 1 c Corn 1 t Salt 1/4 ts Pepper 2 Ba...
Ingredients
- 1lbvenison [cubed]
- 2tb oil
- 6c water
- 1c onions [chopped]
- 1c peas
- 1c green beans
- 4lg potatoes [peeled & chopped]
- 11/2 c carrots [sliced]
Directions
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1 lb Venison [cubed] 2 tb Oil 6 c Water 1 c Onions [chopped] 1 c Peas 1 c Green beans 4 lg Potatoes [peeled & chopped] 1 1/2 c Carrots [slic
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2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med
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heat for 45 min
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to an hour or `til the meat and veggies are tender.
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3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly.
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4) Remove and discard the bay leaves.
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Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by F
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