Originally posted by Bullet Maker on Thur, August 01, 2002
This is the best stew I have ever tasted. Use deer or beef, it makes no difference. Enjoy, let me know what you think. 2 pounds deer,cut into 1-inch cubes,2 tablespoons fat, 1 28-ounce can tomatoes,4 cups boiling water,1 tablespoon lemon juice,1 tablespoon worcestershire sauce,1tablespoon soy sauce,1 clove garlic,1 medium onion, sliced,2 bay leaves, 1 tablespoon salt, 1 teaspoon sugar, 1 beef bouillon cube, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1/8 teaspoon allspice or cloves, 3 large potatoes, diced, 1 can peas, drained, 6 carrots, sliced, 1 can string beans, drained. Thoroughly brown the deer on all sides in the hot fat. Add the tomatoes, water, lemon juice, worcestershire sauce, soy sauce, garlic, onion, bay leaves, salt, sugar, bouillon cube, and spices, Cover, then simmer, but dont boil, for 2 hours, stirring occasionally to keep from sticking. Remove the bay leaves. Add the potatoes, peas, carrots, and string beans. Cook for 30 minutes more, or until the vegetables are done. The liquid can be thickened with flour, if desired, serves 8 or more. ENJOY, and dont forget to make up a batch of cornbread, to go with it as a side dish.