This stew recipe is sure to warm you up after a cold day hunting.
3 pounds Venison cut into 1 inch chunks
2 tablespoons butter
2 cups Potatoes cut into 1 inch chunks
1 cup Carrots peeled and sliced into 1/2 inch slices
1 Turnip peeled and cut into 1 inch chunks
3 Cups Beef Broth
1 Cup Water
1 Onion Chopped
1 Teaspoon chopped Garlic
3 tablespoons Flour
Heat butter in large pot and brown Venison on all sides, place Broth and Water into pot and bring to boil. Once boiling add Vegetables and garlic, simmer for 45 minutes until meat is cooked through and vegetables are tender. Mix flour with a small bit of water and add to stew, simmer until desired thickness is reached. Add salt and pepper to taste, serve with cornbread or dumplings.
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