With the help of my brother-in-law who loves to hunt and is a great cook, we made this fabulous deer stew tonight. Mmmmmm!
- 3 lbs deer stew meat, drain blood, don't rinse
- one large onion, chopped into small chunks
- 3-4 garlic cloves, crushed/chopped (or 1 tsp of garlic powder)
- about 2 T. seasoning salt
- about 1 t. salt
- 2 T. olive oil
Then add to pan:
- 1 package Lipton onion and mushroom soup
- 1 large (26-28 oz) can cream of mushroom soup
- 1 can (26-28 oz) of water
- 3 T. Worcestershire sauce (I added this to the recipe - SO much better!!)
Now you'll need to transfer to a large soup pot. Add any vegetables you like.
- 5 lbs red skinned potatoes, cut into chunks (I don't usually about 3 lb)
- 4 stalks of celery, cut into large pieces (I didn't have any in these pics)
- 2 12-oz bags of baby carrots (or 10-12 large carrots, peeled and sliced)
- 1 pkg (8 oz) mushrooms
- Add about 2 cups of water. Vegetables should not quite be covered.
Cover and cook on medium-low (7:30) for about an hour or hour-and-a-half. This allows time for the heat to build to a low boil (takes awhile) and for the vegetables to cook. Deer stew will be done when vegetables are tender. Makes about a gallon and a half. Great served with rice and/or biscuits.
Tastes best when made a day ahead.
We cooked it tonight, and we will eat it tomorrow at lunch. But we did sample a bite or two. =)
|12/17/10 age 13, JohnDavid made deer stew from start to finish on his own. =)|