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 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 qt 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 enough to almost cover the meat
(acts as a tenderizer). Bring to a boil until the broth reduces to 1/2
to 2/3. Keep it stirred. Add V8 juice and vegetables. Bring to boil
again, 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. |
