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Venison Stew

  • 3 1/2 lbs.venison cut into 1 1/2 inch cubes.
  • 5 tbsp. oil
  • 2 lg. onions, chopped
  • 1 rib celery with leaves
  • 1 green pepper, chopped
  • 2 cloves garlic, crushed or thinly sliced
  • 1 c. tomato sauce
  • 1 tsp.Worcestershire sauce
  • 1 tbsp. dried parsley
  • 1 tsp. thyme
  • 1/2 tsp. savory
  • 1 1/2 c. beef broth (canned will do)
  • 4-5 bay leaves
  • 2 tsp. salt, pepper
  • 1 tbsp. molasses
  • 5 peeled and quartered potatoes
  • 4 carrots, scraped and cut into thick slices
  • 2-3 small onions
  • 1 turnip (diced), optional

Roll the meat cubes in flour and brown in oil in Dutch oven. Add chopped onions, celery, and green pepper, and saute until tender (not brown). Return the meat, add garlic, broth, tomato sauce, Worcestershire sauce, parsley, thyme, savory, bay leaves, salt, and pepper and then bring to a quick boil. Cover, turn down heat and simmer for about an hour. Stir occasionally. Add vegetables and molasses. Cover again and continue to simmer for another 1 1/4 hours. If the flour and the browned meat has not thickened the stew sufficiently, mix 1 tablespoon flour with a little water and stir in gradually. Let simmer a little longer. Serves 6.