- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons bacon drippings or canola oil
- 1/3 cup chopped onion
- 1 cup water
- 1 small tomato, peeled and chopped
- 1 teaspoon cider vinegar
- 1 small garlic clove, minced
- 1 bay leaf
- 1 small carrot, sliced
- 1 small potato, peeled and cubed
- 1/4 cup chopped celery
- 1/4 teaspoon lemon-pepper seasoning
- 1/8 teaspoon cayenne pepper
- In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
- In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
- Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 2 servings.
Originally published as Venison Stew in Reminisce Extra November 2009, p50
Reviews for Venison Pepper Stew
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Reviewed Nov. 8, 2009
"Excellent. I made it with beaf loin steak. The gravy part is very tasty. We don't like spicy, so I made it without the cayenne pepper."