Venison Stew

• 2 lb venison, cubed
• 1 c onion, diced
• 12 potatoes, diced
• 6 carrots, diced
• 1 pkg Mixed vegetables, frozen
• 1 c celery, diced
• 1/4 c barley
• 8 c water
• 1 tsp Seasoning salt
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp parsley, dry
• 1 Tbsp beef soup base
• 1 pkg gravy mix
• 1 bay leaf

1. Sear venison until brown on all sides.
2. Add water.
3. Add celery, carrots, potatoes, onions and all other ingredients except frozen veggies.
4. Cook on medium until vegetables are tender and meat is cooked through.
5. Add frozen veggies and cook until hot. Remove bay leaf.
6. Serve with hard rolls.
7. May need to add additional broth.

onion, potatoes, carrots, mixed vegetables, celery, barley, water, salt, garlic, salt, pepper, parsley, beef soup base, gravy mix, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35827 (may not work)