THIS RECIPE IS ESPECIALLY GOOD FOR THOSE WHO "THINK" THEY DO NOT LIKE VENISON... BECAUSE OF THE BEEF BROTH, AND SLOW COOKING, YOU CAN NOT TELL THAT THE MEAT IS NOT BEEF... ALSO, YOU DO NOT TASTE THE CATSUP AS SUCH, RATHER, THE SPICES IN THE CATSUP BLEND BEAUTIFULLY AND TASTE JUST GREAT... DAVE[/color]
GRANDPA'S VENISON STEW
One pound of venison
4 medium size potatoes
3 medium size onions
4 to 6 large carrots
One can beef broth
3 stalks of celery
Catsup
Cut the venison into bite size chunks and place in a crock pot. Cut your potatoes into the size you like and add. Dice the onions and add them. Cut your carrots into thin slices and add them. Cut your celery stocks and add. Add one can of beef broth. Add enough water to cover everything. Add about 4 tablespoons of catsup, and mix everything well. Let the stew simmer in the crock pot for at least 6 to eight hours. This is an especially good recipe for those tough cuts such as neck and shoulder meat. When dressing out a deer, I keep EVERYTHING knowing that even the toughest parts come out tender and tasty in what my grandkids call "GRANDPA'S VENISON STEW".
David Quick
GRANDPA'S VENISON STEW
One pound of venison
4 medium size potatoes
3 medium size onions
4 to 6 large carrots
One can beef broth
3 stalks of celery
Catsup
Cut the venison into bite size chunks and place in a crock pot. Cut your potatoes into the size you like and add. Dice the onions and add them. Cut your carrots into thin slices and add them. Cut your celery stocks and add. Add one can of beef broth. Add enough water to cover everything. Add about 4 tablespoons of catsup, and mix everything well. Let the stew simmer in the crock pot for at least 6 to eight hours. This is an especially good recipe for those tough cuts such as neck and shoulder meat. When dressing out a deer, I keep EVERYTHING knowing that even the toughest parts come out tender and tasty in what my grandkids call "GRANDPA'S VENISON STEW".
David Quick
