Canning some great tasting venison stew!
Recipe: Hunters Stew
3lb venison or beef cut into 1-2 inch cubes
4-6 strips bacon
1/4 cup Wocestershire sauce
1/2 T. garlic salt ( we used minced garlic)
2 tsp black pepper
3 cans Golden Mushroom Soup
3 pkgs Onion soup mix
4 cups water
6-8 lbs potatoes cut roughly in chunks
4 med onions
4-5 lbs carrots cut into 3-4 inch lengths or rough chunks
1/2 cup butter
8oz fresh mushrooms cut in half
Place venison in a large pot or roaster. Spread bacon pieces over the meat. Sprinkle with Worcestershire sauce, garlic, and pepper. Add golden mushroom soup, onion soup mix, and 4 cups water. Cook over med high heat until it comes to a boil stirring occasionally. Add potatoes, onions, and carrots. Cook on med to high for 45 min to an hour or until potatoes are tender enough to put a fork into them. In separate skillet, melt butter and sauté mushrooms . Add the entire contents of skillet into the stew pot. Continue to cook on low heat stirring occasionally for 30 mins. Serve with hot bisquits, toast or a side of rice!
Or if ya intend to can it like we did just combine all the ingredients into a large pot and just warm until well combined and fill your jars leaving an inch headspace and place in your pressure canner with a couple inches of water and process for 90 mins on 10lbs of pressure!
Hope you will give it a try and let us know if you like it!
The original recipe came from the NAHC Wild Game Cookbook and this particular recipe was given by Howard T. Martin from Eay Galle, WI
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