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Venison Stew
Many thanks to Jim Riggle for sending in this delicious recipe.

~ 2 lb's venison, cut into bite size pieces
~ 1 tbsp olive oil
~ garlic powder
~ onion powder
~ cajun seasoning
~ 2 large onions, sliced into rings
~ 1 cup fresh mushrooms
~ 2 cans peas
~ 4 - 5 large potatoes, cut into wedges (skin on if desired)
~ carrots, as many as desired, skinned and cut into 2 inch pieces
~ 1 1/2 cups chopped celery
~ 3 tbsp browning sauce (Kitchen Bouquet)
~ 3 beef bouillon cubes
~ 1 cup red wine
~ 1 tbsp hot sauce
~ 2 - 3 cups water
~ 1 1/2 cups all purpose flour

In a skillet, heat the oil. Add the deer. Season with the garlic powder, onion powder and cajun seasoning to taste.

Lightly brown the meat. Drain off oil.

Place the meat in a large crock pot and add the other ingredients.

Cook on high for 2 to 3 hours stirring occasionally.

After the stew has cooked down after a few hours, slowly add the flour until the desired thickness of the gravy is achieved.

Turn crock pot to low and cook another hour. Stir every 15 minutes.

Serve with fresh bread and butter.


Note: Stew should cook most of the day.

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