From the Recipe Book: Cooking Big Game
This recipe seems to be a compilation of many of Grandma’s recipes, one of which always uses the shortcut of prepared stew seasoning. Another uses leftover roast and makes a butter, flour and beef broth mixture as the thickener. When served with hot biscuits, this one is hard to beat.
2 pounds venison, cubed
1/2 cup flour
1/4 cup peanut oil
2 tablespoons butter, optional
2 onions, chopped
2 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
4 tablespoons Worcestershire sauce
2 teaspoons celery seed
5 bay leaves
4 cups water
Salt and pepper to taste
Salt and pepper venison. Dredge venison cubes in flour, coating all sides, set aside. In a large stew pot, heat peanut oil on high heat. Add floured venison and brown for 5-7 minutes. Any extra flour can be added and browned at this time, add butter if desired. Add chopped onion and garlic. Lower heat to medium-high. Saute 5 more minutes. Add remaining ingredients, cooking 5-10 minutes or until stew comes to a boil. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 more hours. If stew gets too thick, thin with water or beef broth.
