I have been using this recipe for about 40 years. Wish I could claim it as my own but the reality is it comes from Norman Strung's 1973 book DEER HUNTING. He said it was his wife's favorite recipe - Sil's Stew. Most of two bears taken from our VT camp the past few years had been used in this recipe. Like many stews it is even better as leftovers.
Serves 8 or more.
2 lbs venison or bear cut into 1" cubes 2 tablespoon bacon fat or cooking oil 1 - 28oz can tomatoes 4 cups boiling water 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Soy sauce 1 clove garlic 1 medium onion - sliced 2 Bay leaves 1 tablespoon salt 1 teaspoon sugar 1 beef Bouillon cube 1/2 teaspoon black pepper 1/2 teaspoon Paprika 1/8 teaspoon Allspice 3 large Potatoes - diced 6 Carrots - sliced 1-16oz can Peas - drained 1-16oz can Green Beans - drained Brown meat in hot fat Add all ingedients except Potatoes, Carrots, Peas and Beans Cover and simmer 1.5 to 2 hrs depending on tenderness of meat Remove Bay leaves Add Potatoes and Carrots and cook 45 min or until vegetables are tender. Add Peas and Green Beans about 15 min before stew is done.
Posts: 219 | From: MA and Northeast VT | Registered: Mar 2016
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Sounds darn good! I've still got a few packs of deer stew meat in the freezer. I think I know what one pack is gonna be used for now! Thanks for sharing.
Posts: 812 | From: Middle Tennessee | Registered: Apr 2013
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