Venison Stew – By Missy

1 lb. Venison, cubed
3 T. olive oil
3 T. flour
½ tsp. Meat tenderizer
3 potatoes, peeled & diced
2 carrots, peeled & sliced
½ small onion, diced
1 T. Ketchup
1 T. Beef base
2 ½ c. water (can substitute ½ c. red wine for ½ c. water)
2 tsp. Worcestershire sauce
¼ tsp. pepper
1 bay leaf
¼ tsp. each of pepper, oregano, garlic powder, & onion powder
½ tsp. seasoning salt (i.e. Lawry’s)
1 clove garlic, minced
1 c. corn (canned)
1 c. green beans (canned)
½ c. mushrooms (canned)

Directions:

Heat 2 T. of oil in pan over medium high heat. Pat dry the venison with a paper towel. Put flour, meat tenderizer, & ¼ tsp. pepper in a Ziploc bag. Drop venison cubes in a couple at a time and coat with flour mixture. Brown venison in oiled pan. Set aside. In same pan, add 1 T. of oil, potatoes, carrots, onion, & garlic. Sauté vegetables for 10 minutes on medium/high heat. Add venison, ketchup, beef base, water, Worcestershire, bay leaf, pepper, oregano, garlic powder, onion powder, seasoning salt, corn, green beans, & mushrooms to sautéed vegetables. Heat until boiling. Cover and simmer over low heat for 45 minutes or until tender, stirring occasionally. Add water as needed. Thicken with flour, if desired. Makes approximately 8-1 cup servings.