Venison Stew

1. 1

   Soak venison overnight in milk.

2. 2

   Drain venison and dip in flour and Creole seasoning.

3. 3

   Drop in hot cooking oil and brown lightly.

4. 4

   Add onions and bell pepper, chopped.

5. 5

   Simmer, then add tomato sauce, tomatoes, carrots, potatoes and enough water to cover.

6. 6

   Cook slowly until potatoes are tender.

7. 7

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.