Hearty Venison Stew

by Kris Mccarthy
(Pittsburgh, Pa)

Hearty Venison Stew...Great For Game Day!

2 lbs. venison stew meat
Various herbs and spices a shake of each I tend to use sage, thyme, fresh basil, parsley, sea salt, and black pepper.
Approx 1 cup flour mixed with above.

Cover the meat in a coating of flour mix and put in a frying pan with fat of choice over med heat.
Keep left over flour mix.

While frying meat:

dice 3 carrots
two turnips
2 onions
2 stalks celery
3 cloves garlic


Remove browned meat from skillet and put in crockpot with 4 cups water on low heat.

Add more fat to same skillet and fry veggies til clear. Add to meat and stir.

Cut potatoes, more if you need to stretch your stew, less if not and add to pot.

1 hour before dinner or less if you are hurrying add frozen veggies of your choice.
Thicken gravy if need be.


Great meal...freezes well..camp friendly...easily adjusted to stove top

Goes great with jiffy corn bread or biscuits!

Feeds as many as you have!