,

Venison Stew

Ingredients:

2 1/2 lbs Shoulder of Venison

3 tbsp Vegetable Oil

2 tbsp Spice Mix

2 rounded tsp Consume

1 medium Onion (chopped)

Flour (to thicken)

1 medium Green Pepper
(sliced)

1/2 can (4 oz) Tomato sauce

3 Carrots (diced)

2 Potatoes (cubed)

1 Celery stalk (sliced)

Wipe meat clean and trim off any strong smelling fat, then cut into
two inch cubes. Heat large skillet and add meat. Add 1 cup water to
meat and bring to boil. Remove from heat and drain water. Return
meat to skillet and add vegetable oil and simmer meat until it starts
to brown. Add onions, green pepper, spice mix, and fry with meat till
onions are clear. Add 2 cups water, tomato sauce, and consume
and simmer for 45 minutes to 1 hour until meat becomes tender.
(Add water as needed). After meat has tenderized, add carrots,
potatoes and celery and cook until tender. In a jar with lid, add 2
tbsp flour with 1/3 cup water and mix well. Add to skillet a little at a
time until desired consistency of gravy is obtained. Add a little water
to dilute if too thick. Simmer 10 more minutes and serve.

TMC

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