Easy oven venison stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison stew meat |
| 1 | teaspoon | Pepper |
| 1 | large | Onion, chopped |
| 1 | tablespoon | Sugar |
| 6 | Stalks celery, chopped | |
| 3 | tablespoons | Quck cooking tapioca |
| 6 | Carrots, sliced | |
| 1½ | cup | Tomato juice |
| 3 | mediums | Potatoes, diced |
| 1 | Parsley flakes | |
| 1 | teaspoon | Seasoned salt |
Directions
Mix raw meat and raw vegetables together and place into a 13X9-inch baking pan. Blend seasoned salt, pepper, sugar and tapioca into the tomato juice and pour over the meat/vegetable mixture. Sprinkle with parsley flakes. Cover tightly with tin foil and bake at 250F for 4 hours.
Related recipes
- Colorado venison stew
- Country style venison stew
- Crock pot venison stew
- Dutch oven venison
- Easy oven stew
- Mar's venison stew
- Mountain top venison stew
- Onion stew with venison
- Orange venison stew
- Rich venison & mushroom stew
- Rich venison and mushroom stew
- Rich venison stew
- Ridgeville hunter's venison stew
- Sherried venison stew
- Slow cook venison stew
- Sunset venison stew
- Venison stew
- Venison stew #3
- Venison stew***
- Venison-beef stew