Enjoy.....
This is a secret recipe...eyes only!...don't let the commies get a hold of this or we're HISTORY! :lol:
Spitpatch Venison Stew
1 # cubed venison loin (or beef)
1 large onion diced
2 T roasted garlic paste
4 large potatoes diced
3 large carrots sliced
1 stalk celery fine chopped
1 cup frozen corn
1 cup frozen peas
4 cups of water
6 beef bouillon cubes
2 bay leaves
1 t. Salt
2- 5.5 oz. cans tomato juice
2 T canola oil
3/4 cup sour cream
Tony Chacheres Creole Seasoning or 1/8 t. cayenne pepper
1 T Coarse ground black pepper
Brown venison in oil with onion, black pepper, and garlic. Add bouillon, bay leaf and celery salt in the browned meat. Cook until meat is tender. Add carrots and potatoes simmer for 20 minutes or until tender add peas, corn and tomato juice. Simmer season with Tony Chacheres. Add sour cream and serve.
NOTE:
Adding sour cream will dilute the spicy seasoning. So you may have to add more.
This is a secret recipe...eyes only!...don't let the commies get a hold of this or we're HISTORY! :lol:
Spitpatch Venison Stew
1 # cubed venison loin (or beef)
1 large onion diced
2 T roasted garlic paste
4 large potatoes diced
3 large carrots sliced
1 stalk celery fine chopped
1 cup frozen corn
1 cup frozen peas
4 cups of water
6 beef bouillon cubes
2 bay leaves
1 t. Salt
2- 5.5 oz. cans tomato juice
2 T canola oil
3/4 cup sour cream
Tony Chacheres Creole Seasoning or 1/8 t. cayenne pepper
1 T Coarse ground black pepper
Brown venison in oil with onion, black pepper, and garlic. Add bouillon, bay leaf and celery salt in the browned meat. Cook until meat is tender. Add carrots and potatoes simmer for 20 minutes or until tender add peas, corn and tomato juice. Simmer season with Tony Chacheres. Add sour cream and serve.
NOTE:
Adding sour cream will dilute the spicy seasoning. So you may have to add more.
