Venison Stew

Name: Venison Stew
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs venison, cut into 1 inch cubes; 4 tablespoons butter; 1 onion, chopped; 3 garlic cloves, minced; 1 medium zucchini, chopped; 3 carrots, sliced into coins; 2 tablespoons tomato paste; 2 cups fresh green beans, ends trimmed and cut in half; 3 cups homemade beef broth; 1 teaspoon penzey's ruth ann's seasoning or 1 teaspoon salt and pepper, to taste; 1/2 cup flour

Submitted by WI Cheesehead

"Great stew for a chilly night. Prepare ahead, as this needs to cook for 2-1/2 hours."

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Ready In:: 2hrs 45mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 lbs venison, cut into 1 inch cubes
4 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1 medium zucchini, chopped
3 carrots, sliced into coins
2 tablespoons tomato paste
2 cups fresh green beans, ends trimmed and cut in half
3 cups homemade beef broth
1 teaspoon penzey's ruth ann's seasoning or 1 teaspoon salt and pepper, to taste
¹⁄₂ cup flour

directions

In a large skillet, melt butter and add onions, garlic, carrots and zucchini and saute until tender, 3-5 minutes. Add the tomato paste and mix thoroughly.
Remove to a heat safe oven dish, while preheating the oven to 325°F.
Add more butter if needed and brown the venison cubes on all sides. Add all the rest of the ingredients to the oven dish, except for the flour, and mix well.
Bake, covered, in 325 F oven for 2 hours. After 2 hours, add the 1/2 cup flour, mix well and uncover to bake for 1/2 hour more.

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RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

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