What's for Dinner? Venison Stew

The weather turned cooler here today, so I decided to make a venison stew. (And I am hopeful that my husband will re-fill our freezer with fresh venison, so I wanted to use up what I had.)  Here is the recipe I used:

Venison Stew

2 lbs venison backstrap, cut into 1 inch pieces
5 cups water
4 beef bouillon cubes
salt, to taste
pepper, to taste
onion powder, to taste
Tony Chachere's, to taste
celery powder, to taste
diced potatoes, approx 2 cups
dehydrated English peas and carrots, approx. 1 cup
2 Tbsp brown gravy mix
2 Tbsp flour
1 Tbsp cornstarch

Brown venison pieces in a small amount of oil.  Once browned, drain excess oil and add water to pot.  Add beef bouillon cubes, salt, pepper, onion powder, and other seasonings.  Cook until meat is tender (about 2 hours).  Once beef is tender, add brown gravy mix and mix well.  Add vegetables and cook until they are done. Just before serving, add flour and cornstarch to thicken.  Allow stew to sit for approx. 10 minutes until thickened to your likeness.

This was a "thrown together" venison stew instead of a "by recipe" meal, but it was delicious and went over very well.  The stew was served with cheese toast on the side.  That is one of the key factors in eating what you've got.   Sometimes you have to make it up as you go and "taste test" until it reaches your desired taste.  Just remember to jot down the recipe if you like it so that you can make it again.

This post is being shared at: