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Venison Stew
Ingredients:
- 2 lbs. venison steak, cut into 1 1/2" cubes
- 2 tablespoons shortening
- 1 tablespoon Worcestershire sauce
- 1 garlic clove (or 1/4 tsp. garlic powder)
- 1 medium onion - cubed
- 1 or 2 bay leaves
- 1 tablespoon salt
- 1 tsp. sugar
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1 beef bullion cube
- dash cloves
- 3 cups water
In a medium sized heavy fry pan, melt the shortening. Fry the stew meat, at medium heat. When browned nicely, add the remaining ingredients. Transfer the browned and seasoned meat to a dutch oven or crock pot. Let simmer at a low heat for 2 hours, 350 for the oven, or low for the crock pot.
Peal 7 medium size potatoes, 3 or 4 carrots, add some baby onions. Cook at a slow boil for 45 min. or until the carrots are tender. (Optional: celery or rutabaga can also be added)
Make your gravy mixing (add 1/4 cup flour mixed with water into a thin paste). Boil for a few minutes and serve with a loaf of nice fresh bread.