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How To make Venison Stew From Fred Goslin


1 lb Venison [cubed]
2 tb Oil
6 c Water
1 c Onions [chopped]
1 c Peas
1 c Green beans
4 lg Potatoes [peeled & chopped]
1 1/2 c Carrots [sliced]
1 c Corn
1 t Salt
1/4 ts Pepper
2 Bay leaves
3 tb Cornstarch
1 c Cold water
1) Brown the venison in the oil in a stock pot
then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120

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