Deer Stew!

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
  

Add oil to large non-stick pan and turn burner to medium heat (6:00 position).  When oil is hot, add in meat and thoroughly sprinkle on seasonings.  Add in onions and garlic.  Cook together, uncovered, until meat is browned, about 20 - 25 minutes or so.

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!!)

Mix w/ whisk, turn on low (9:00) for about 2 1/2 to 3 hours, covered.

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.  

Stir as best as you can - it will be full with not much liquid!  Some liquid will come to the top, but will not cover the vegetables.

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.  =)

Re-heat on med-low (7:30) for about 45 min or more while making biscuits and/or rice.
Yum yum!!!