Venison Stew

1. 1

   Saute venison cubes in small amount of oil until brown.

2. 2

   Add celery, pepper, carrots, onion and shallots.

3. 3

   Take some of drippings from pan and make a roux with the flour (cook until brown like for gravy).

4. 4

   Add this to the pot, then add enough water to cover.

5. 5

   Cook about 3 hours or until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.