Hilton'S Venison Stew

  1. In a 14-inch Dutch oven, brown cubed venison, onion and mushrooms.
  2. Add
  3. beer
  4. and simmer until meat is tender, adding liquid as
  5. needed
  6. (beer or water).
  7. Add tomato paste, Italian tomatoes,
  8. barbecue
  9. sauce,
  10. bite
  11. size
  12. potatoes, carrots and celery.
  13. Simmer
  14. until
  15. vegetables
  16. are done.
  17. Season to taste with salt,
  18. pepper,
  19. etc.
  20. Make a thickening, using cornstarch and water.
  21. Add
  22. to stew, slowly, until desired consistency is obtained.
  23. Remove
  24. Dutch
  25. oven
  26. from
  27. heat.
  28. Open biscuits and place on top of stew.
  29. Oil underside of lid and place on Dutch oven.
  30. Add sufficient
  31. hot coals to top of lid and check often until biscuits are golden brown, about 20 minutes.
  32. Enjoy!!!

venison, onion, mushrooms, beer, tomato paste, italian tomatoes, barbecue sauce, bite size potatoes, carrots, salt, cornstarch, biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617312 (may not work)

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