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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Deer Camp Stew
Veronica & Gary Lowe - Amherst, Ohio
Course:Soup
Servings:8
Ingredients & Instructions:
¼ cup vegetable oil divided
2 pounds boneless venison, cut into stew sized pieces
5 cups sliced onions
1 can tomato paste
2 cups beer
3 potatoes, cubed
3 carrots, cut
1 bay leaf
Salt and pepper
In stockpot, heat 2 tablespoons of oil over high heat. Brown venison on all sides. Transfer browned venison to a dish; set aside. Add onions and remaining 2 tablespoons of oil to pot. Cook for 5 minutes. Return venison to pot, placing it on top of onions. Add tomato paste. Add enough beer to just cover venison. Reduce heat to medium-low, cover pot and cook for 2 hours. Add potatoes, carrots, and bay leaf. Cook for 45 minutes longer, or until potatoes and carrots are soft. Remove bay leaf. Season with salt and pepper to taste.
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