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| GROUND VENISON STEW | |
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2 cloves garlic 1 onion, sliced 3 tbsp. shortening 1 lb. ground venison 1 can tomato sauce 1 c. water 3 potatoes, quartered 6 carrots, halved 2 bay leaves Salt and pepper 1 sm. can English peas 1 sm. can corn Fry onion and chopped garlic in shortening, add meat and brown. Add tomato sauce and water, simmer 1 hour. Remove garlic, add carrots, pepper, corn, peas, and potatoes. Salt to taste. Cook 30 minutes or until vegetables are tender. Also good done in crock pot. | |
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Due to a shortage in the cabinet, I had to substitute a full can of chopped fire roasted tomatoes with green chilies for the tomato sauce, then I reduced the water to 1/2 cup and used a full pound of ground venison. Browned the onions and garlic in a frying pan in oil, placed into a crock pot then browned the meat in the same frying pan. Placed meat and most ingredients in crock pot set at high for 4 hours. I made a run to the store to add the corn and peas for the the last 1/2 hour of cooking. We really enjoyed this meal, liking the slight tang the chilies added.
-- Tom