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Venison Stew
- 1 cup flour
- * 1/2 tsp Salt
- Your favorite venison seasoning (Cajun seasoning, Buck Seasoning, etc.)
- 2lb venison loin steaks, cubed
- 1/2 medium onion, chopped into 1/4 inch to 1/2 inch pieces
- 3 cups V-8 juice or tomato juice
- 10 squirts of Tabasco or Louisiana Hot Sauce (2-3 Tablespoons)
- 2 beef bouillon cubes (or 2 tsp granules, or two cups of drippings from a leftover roast)
- 1 cup water
- 2 stalks Celery, chopped
- 2-3 medium carrots, peeled or non-peeled and sliced into 1/2 inch discs
- 2-3 medium potatoes, peeled, cut into 3/4 inch cubes
- *1 cup kernel corn (fresh or frozen)
- *1 cup Peas
- vegetable or canola oil
- *optional
Combine salt, flour, venison seasoning in medium bowl. In a soup kettle on medium to medium-high heat, heat 1-2 tbsp of vegetableor canola oil.
Dredge 1/3 of the cubed venison to flour mixture to coat it and place into soup kettle. Brown venison in soup kettle 5-10, stirring . Remove venison to platter.
Repeat steps 2 through 4 for the rest of the venison. Once all venison is browned, return all venison to soup kettle. Add the onions, celery, carrots, potatoes, V-8 juice, beef stock, water, Tabasco. Sowly bring to boil, stirring frequently.
Remove from heat. Cover and let sit for 3-4 hours.Stir in peas and corn now. Simmer on low heat for 45-60 minutes (or until meat is tender and potatoes and carrots are done). Stir occasionally.
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