Venison Stew

The 2 day youth gun deer season opens tomorrow so Austin and I are heading down to Beaver Dam this afternoon to try his luck again. Last year worked out well for him with shooting a 4 pointer on the second day. Looks like it'll be the same conditions as last year for the hunt, warm. It was a mad dash last year in the warm temperatures to get the deer he shot to a processor so it wouldn't spoil. Well not a really a mad dash at first since we did have to stop off to show off his first deer ever to a couple people. Then we rushed like hell to get it to Johnson Sausage Shoppe in Rio since they were the only one's open on a Sunday.

I'm going to try to video tape this year's hunt as well as take pictures. I have to accompany Austin as a supervising adult and act as the native guide anyway so I thought it would be fun to try and get video footage of the hunt.

So with sticking with my fall soup kick, I thought I'd go out and find a hearty stew recipe for venison that isn't made in a slow cooker. I found this one on www.whitetails.com and modified it my own tastes. I haven't tried this one yet, but will some last Sunday watching football.

Easy Venison Stew

2 lb. venison cut into 1" cubes

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter

1 large chopped onion

1 chopped green pepper

2 bay leaves

3 tablespoons Worcestershire sauce

2-15oz cans of beef broth

1 stalk chopped celery

4 large potatoes peeled, cut into 1" cubes

6 chopped carrots

Thoroughly coat the venison stew meat with a mixture of flower, salt, and pepper.

In large fry pan melt butter over medium heat.

Brown meat until cooked through. Then and add onion, green pepper, bay leaves and Worcestershire sauce.

Add broth, cover and simmer for 30 minutes. Taste for seasonings and adjust to your taste.

Add celery, potatoes and carrots and simmer for an additional 1 hour or until vegetables are tender.