 | | Venison Stew - Any stew beef will do
Ingredients:
1 lb. pork sausage
2-4 lb venison or beef
2 medium yellow onions
2 cloves garlic
Salt & pepper
Crushed sage & oregano seasoning
1 large can V-8 juice
2 lb. bag carrots
6-8 medium to large potatoes
Any other vegetables desired
1-2 cups black coffee
2 smoked jalapeno peppers (optional)
Preparation: In a skillet, brown the venison or stew beef well. Use a #12 deep Dutch oven or, a round bottom deep 10 Quart cast iron pot. Cook the pork sausage and 2 onions, coarsely chopped. Cook over medium heat until onions are translucent. Keep stirred until V-8 juice is added. Add two cloves of minced garlic and just a (Copenhagen) pinch of sage and oregano. Add browned venison or stew beef, salt & pepper (sugar to taste, optional). (Add jalapenos chopped fine if desired.) Add the black coffee (acts as a tenderizer), enough to almost cover the meat.
Bring to a boil until the broth reduces to 1/2 to 2/3. Stir constantly. Add V8 juice and vegetables.
Bring to boil again then, reduce to a simmer. Simmer until vegetables are cooked. Stir occasionally to avoid sticking.
Cooks nicely over a campfire suspended from a tripod. Feeds 6-8. Serve hot with corn bread. |
