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Venison Stew I
I took the advice of a few reviewers and came up with the perfect recipe for my family. I soaked the meat in milk for 10 minutes (this also helps make the meat tender), instead of 3 cups of water I used 2 cups of water and a can of beef stock, and instead of using flour I used brown gravy mix. Sometimes the carrots take longer, so I simmered for 1.5 hours, added the carrots, simmered for 30 minutes, then added the potatoes and simmered until the potatoes were tender. YUM! Can't wait to make this again!
6 users found this review helpful
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Reviewed On:
Apr. 8, 2009
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