Sat, Jun 27

Camp Venison Stew

Name: Camp Venison Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 6
Ingredients: 2 lb venison stew meat, cubed; 3 tbsp flour; 2 tbsp oil; 1 onion, chopped; 3 carrots, cut in chunks; 3 potatoes, cut in chunks; 3 cloves garlic, minced; 4 cups beef or game stock; 2 tbsp tomato paste; 2 bay leaves; Salt and pepper

This is the pot we make when everyone comes in cold and wet. It is forgiving — tougher cuts turn tender the longer it goes, so start it early and let the camp smell do the rest.

Prep 20 minCook 2 hrTotal 2 hr 20 minYield Serves 6

How much did you catch?6 servings

212 servings

Ingredients

·2 lb venison stew meat, cubed
·3 tbsp flour
·2 tbsp oil
·1 onion, chopped
·3 carrots, cut in chunks
·3 potatoes, cut in chunks
·3 cloves garlic, minced
·4 cups beef or game stock
·2 tbsp tomato paste
·2 bay leaves
·Salt and pepper

Method

1Toss the venison in flour, salt, and pepper.
2Brown the meat in oil in a dutch oven in batches, then set aside.
3Soften the onion and garlic, stir in the tomato paste for a minute.
4Return the meat, add stock and bay leaves, and bring to a simmer.
5Cover and simmer 90 minutes, then add carrots and potatoes and go another 30-40 until everything is tender.
6Pull the bay leaves, adjust the salt, and serve with crusty bread.