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Venison Stew Recipe

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This recipe for Venison Stew is from Grammy Mae's Friends & Family Cookbook: A Venture in Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. venison cut up in chunks
1 med. sweet onion, sliced
3 stalks celery, cut up
3 or 4 carrots, sliced
2 large potatoes cut in 2 inch chunks
1 small can of mushrooms (or fresh ones)
1 can cream of mushroom soup(low fat and low sodium)
1/2 can water
Parsley flakes
Garlic powder
Olive oil
Flour
1 tsp. browning sauce(kitchen bouquet or gravy master)

peas (opt)
Directions:
Directions:
Lightly coat meat with flour
Brown in large frying pan coated with olive oil
Add onions and mushrooms and brown a little
Transfer to large crockpot and add carrots, celery, mushroom soup and water.
Stir in browning sauce, and add a couple of shakes of garlic powder and parsley.
cook on high for 2 hours, add potatoes and cook on low for another 2 hours of until veggies are soft.
If desired, add 1 cup of peas (canned or thawed frozen peas) about 5 min. before serving
Number Of Servings:
Number Of Servings:
5 or 6
Preparation Time:
Preparation Time:
20 min. to 1/2 hour
Personal Notes:
Personal Notes:
Beef or pork may be substituted for the venison

 

 

 

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