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Ingredients
- 1 to 2 lb. venison, cubed
- 4 or 5 large white potatoes, peeled and cubed
- 1 large onion, cut up
- 1 lb. carrots, cut into 1/2 to 2/3-inch slices
- 1 can or 16 oz. frozen English peas
Method
- Cook venison in cast-iron Dutch oven on top of stove over medium heat until tender.
- Add water as needed.
- Add remaining ingredients and cook until done.
- Make sure the stew has sufficient amount of liquid to cover meat and vegetables.
- Make gravy base and add to the stew.
- Liquid base will thicken.
- Simmer for 30 minutes.
- Serve with warmed buttered rolls.
