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Discussion Starter · #1 ·
2 lb. Venison [ cubed 1/2 to 3/4 inch in size]
6 to 8 med. potatoes
1 stick marg.
1 med. Onion [diced]
salt & pepper

Heat a large cast iron skillet, drop in Marg, meat and onion. Cook on high heat untill meat is brown and onion is tender. reduce heat add potatoes and salt and pepper to taste. Simmer untill potatoes are cooked. You can add 1/2 to 1 cup of water and simmer untill the potatoes start to cook apart for thicker stew.
For stronger onion flavor add a larger onion. Sometimes I dice frying meat to fix this. My kids really love this stuff. I try to get the stew about 1/2 meat and 1/2 potatoes.
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