Venison Stew

Submitted by: Heather Wahweaye

Serves: 6

Cooking time:

Ingredients

Venison Soup


1 pound venison, cubed
1 large can V-8 juice
3 carrots, diced
2 tablespoons Worcestershire sauce
4 potatoes, diced
2 onions, diced
2 teaspoons Tabasco sauce
2 bell peppers, diced
1 large can tomatoes
3 celery stalks, diced
salt and pepper to taste

Method



In a skillet, brown venison cubes in small amount of oil; transfer to a large pot.
Cover the meat with cold water, then add the remaining ingredients.
Simmer slowly for approximately 1 hour.

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