"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Venison Stew Recipe

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This recipe for Venison Stew, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Gabriel
Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 cloves garlic
1 medium onion
3 to 4 T. oil
2 venison steaks (or beef steaks)
2 cans College Inn beef broth
4 carrots
6 large potatoes
frozen peas, corn and green beans
1/2 c. cold water
3 to 4 large forks cornstarch

Directions:
Directions:
Dice garlic and onion. Cube the steaks. In large skillet, lightly sauté garlic, onion and meat. Add the beef broth. Cover and cook on medium heat for 45 min. Slice carrots and cube the potatoes. Add to the above mixture. Cook another 20 min. Add frozen vegetables of your choice and cook another 20 min. Turn down heat and simmer. In a separate bowl, combine water and cornstarch; mix together well. Turn up heat on mixture and add cornstarch to thicken. Yield: 5 to 6 servings.

 

 

 

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