Hearty Venison Stew

The legal and ethical harvesting of animals for consumption is an important part of my self-sufficient lifestyle. I believe if you choose to eat meat, you should be aware of the life that was sacrificed.

For this hearty winter venison stew recipe, I used two pounds of ham  from this 6 point adult male white tail deer harvested by my dad, Everett "Hoe Daddy" Bledsaw and processed by me. He took this fine buck on the property of John Brown in Johnson county, Arkansas during the 2018 hunting season.

 

Hearty Venison Stew

Ingredients:
2 pounds cubed ham of venison
1 large onion, diced
5 carrots, chopped in chunks
4 potatoes, cubed
2 cups of green peas
4 cups vegetable stock
salt, pepper to taste
flour to coat, butter or oil to fry

Roll the venison chunks in the flour, then fry them in a skillet until golden brown (they don't have to be done, this is just to tenderize them). In the same skillet, fry the onions in the venison grease until caramelized. 

In large soup pot, combine all the ingredients. Cover with lid and cook on low heat for 2 1/2 hours. Add salt/pepper to taste. You can also cook this delicious stew in a crockpot on low for 3 1/2 hours. 

Serves 6 to 8