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Recipe - Venison Stew with Potatoes, Onions, and Carrots

Venison Stew with Potatoes, Onions, and Carrots/span>

Makes: 10-15 Servings


8-10 lbs. Venison                             2 Cans Tomatoes
2 Tbsp. Apple Cider Vinegar           2 Cans Tomato Paste
Salt to taste                                     4 Medium Carrots,Sliced
Water                                               2 Medium Onions, Chopped
1 Tbsp. Worcestershire Sauce        3 Potatoes, Sliced
Poochies Spoon Bread


Mix and sift flour, salt and black pepper. Dredge venison in seasoned flour and quickly brown in cooking oil. Reserve the remaining flour mixture. Place bay leaf in boiling water; place brown venison in water. Reduce heat to a simmer. Add remaining flour to hot grease in skillet, reduce heat and make a roux; adding more oil if needed to achieve the desired thickness. Making the roux should take about 30 minutes. Stir to prevent burning the flour. After desired brownness is reached, add the chopped onion and garlic and saute for about 2 minutes. Add vegetables to the venison mixture. Cover and simmer for about 4 hours. At the end of the third hour, add potatoes and carrots and continue to cook. add salt and pepper to taste.