Use in your favorite Deer Stew or Chili, fajita's and stir-fry recipe. Full of flavor and taste! It is a must for your next chunky hearty vegetable Venison Stew.
OVEN VENISON STEW (if you don't have a favorite
Stew recipe try this one)
2 pounds Venison stew
cubes
1 (32 ounce) can tomato juice or V-8 cocktail
3 cloves garlic,
crushed
1 onion, sliced
1 stalk celery, sliced
1/4 teaspoon
oregano
1 beef bouillon cube (optional)
3 or 4 carrots, sliced
4 or 5
potatoes, cubed
1 tablespoon flour
1 1/2 tsp. salt
1/2 teaspoon black
pepper
- Preheat oven to 250° F.
- In a casserole dish, blend salt and pepper,
sugar (optional), oregano, flour and one crushed beef bouillon cube (optional).
- Stir in tomato juice, mixing well to combine. Add remaining
ingredients.
- Cover and bake about four hours. If using a slow cooker,
which also works well for this dish, set your timer for six to eight hours on
the medium setting.
