Basic Venison Stew

Serves: 16
Total Calories: 54


2 pounds elk venison stew meat, cut in 1-inch to 2-inch cubes*
2 pounds potatoes, cut in chunks
2 pounds carrots, cut in 1-inch pieces
6 to 8 stalks celery, cut in 1-inch pieces
1 to 2 tablespoon flour **
2 to 3 onions, cut in wedges
4 to 5 cloves garlic, minced
olive oil
salt, pepper and seasonings
4 to 5 bay leaves
4 to 5 cups water


Saute the garlic in a little olive oil until golden brown. While browning the garlic, dredge the meat in the flour. Brown the meat for about ten minutes. Add the water and bay leaves and then set the Dutch Oven in the firepan with 8-10 briquets underneath and allow to simmer for 40-50 minutes. At this point add your vegetables and check the amount of liquid in the Dutch. Put additional briquets in the firepan and cook another 45 minutes or until veggies are done.

* Use the cooking times given for good cuts of stew meat. If you’re using shank meat with a lot of gristle at least double the length of time you simmer the meat before adding the vegetables.

** The flour used to dredge the meat will naturally thicken your stew. To have more of a broth and less of a gravy like liquid, just brown your meat without dredging it in flour.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 16
Total Calories: 54
Calories from Fat: 0

This Basic Venison Stew recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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