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Thursday, September 24, 2015

Food Storage Recipe - Hobo Venison Stew

Using venison as stew meat is basically the same as using any other meat. You can soak the venison before using in milk or vinegar, so it won't be too tough. But other than that just throw this recipe into the pot and let the stove do the work. You could easily do this over an open fire or on top of a wood burning stove.

  • 3 pounds cubed venison or deer meat
  • 1/4 cups bacon drippings
  • 1 minced garlic clove
  • 2 sliced onions
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon allspice
  • 4 quartered carrots
  • 1 jar small white onions
  • 2 pounds cubed potatoes
  • 1/4 cup Worcestershire sauce

Rinse, drain and cut or cube the meat, garlic cloves, onions, carrots and potatoes and accordingly. Set the vegetables aside until needed.

Brown the cubed venison or deer meat in a large stewpot using a little of the bacon drippings. Add drippings as needed while browning the meat. Add just enough water to cover the meat. Add the minced garlic clove, sliced onions, bay leaves, salt, pepper, allspice, carrots, small white onions, cubed potatoes, and Worcestershire sauce.

Stir and cover with lid. Reduce heat to low. Simmer for about 1 ½ to 2 hours or until the vegetables and meat are tender. Stir occasionally. Add more water if necessary. Thickening the gravy is easy when you add a bit of flour with a small amount of water to form a smooth paste and then slowly add it into the stew by stirring until well combined.


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