After venison chili, my second favorite thing to cook with venison is venison stew. Venison stew is healthy, tastes great and is very economical (especially when you use veggies from your own garden). Venison stew can be made for under a couple bucks and will feed a family for at least a meal or two.
To start making venison stew, round up some veggies out of the garden or refrigerator. My go to veggies are red potatoes, carrots, onions, green beans but anything will work. My venison stew is also not complete without small whole mushrooms.
The next step is to throw all of the ingredients above in to a cast iron pan except the mushrooms and potatoes.
These two ingredients will be added later so it is a good idea to put the potatoes in water if they have been cut to make sure they don't turn brown.
Once the ingredients are in the cast iron pan, add once can of beef broth, a tablespoon of soy sauce, a tablespoon of flour (add a second tablespoon for thicker sauce), a can of tomato sauce and finally a tablespoon of basil (better if grown and dehydrated by you).
Now that everything is in the pan, stir until everything is mixed and insert into a pre-heated to 350 degree oven. You will cook the venison stew for two hours stirring once after the first hour. After the venison stew has cooked for two hours, add the potatoes and mushrooms and cook until the potatoes are soft (usually forty-five minutes to an hour).
The fun thing about making venison stew is that there is not a wrong way to make it. I have made venison stew countless times and it is usually always different. The reason it is different because I like to use what I have available.
If you have extra tomatoes throw in more tomatoes. If you have tomato sauce from making your own pizza, throw that in and not as much flour. The possibilities are endless but it always turns out good.
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