Hilton'S Venison Stew

• 2 to 3 lb. cubed venison
• 1 large onion
• 2 cans drained, sliced mushrooms
• 1 (12 oz.) can beer
• 2 cans tomato paste
• 2 cans fancy Italian tomatoes, cut up
• 1 bottle barbecue sauce (your choice of flavor)
• bite size potatoes
• carrots and celery
• salt and pepper to taste
• cornstarch and water (for thickening)
• 3 cans biscuits

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)