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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I adopted this recipe from a North American Hunting Club magazine a few years ago. My hubby is a big deer hunter. We love when hunting season gets here because this recipe becomes a weekly treat. This is an easy recipe, that is very filling. I usually fix a pan of cornbread to go with it. Ingredients:
1 tablespoon vegetable oil |
2 lbs venison, cut into cubes |
1 large onion, chopped |
2 large baking potatoes, cubed |
1 (10 1/2 ounce) can condensed minestrone soup |
1 (10 1/2 ounce) can campbell's beef and barley soup |
1 (10 1/2 ounce) can beef gravy |
1 (4 ounce) can mushrooms, drained |
1 (15 1/4 ounce) can whole kernel corn, undrained |
1 (15 1/4 ounce) can green peas, undrained |
1 (15 1/4 ounce) can carrots, undrained |
2 bay leaves, crushed |
Directions:
1. In a dutch oven or large stockpot, heat oil, sear meat.
2. Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
3. Add all the canned ingredients & the bay leaves. Stir well.
4. Reduce heat to low, cook for one hour.
5. Remove bay leaves before serving.
6. **Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.
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