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Categories:
venison onion mushrooms beer tomato paste Italian tomatoes barbecue sauce bite size potatoes carrots salt cornstarch biscuits
Viewed: 32 - Published at: 5 years agoIngredients
- 2 to 3 lb. cubed venison
- 1 large onion
- 2 cans drained, sliced mushrooms
- 1 (12 oz.) can beer
- 2 cans tomato paste
- 2 cans fancy Italian tomatoes, cut up
- 1 bottle barbecue sauce (your choice of flavor)
- bite size potatoes
- carrots and celery
- salt and pepper to taste
- cornstarch and water (for thickening)
- 3 cans biscuits
Method
- In a 14-inch Dutch oven, brown cubed venison, onion and mushrooms.
- Add
- beer
- and simmer until meat is tender, adding liquid as
- needed
- (beer or water).
- Add tomato paste, Italian tomatoes,
- barbecue
- sauce,
- bite
- size
- potatoes, carrots and celery.
- Simmer
- until
- vegetables
- are done.
- Season to taste with salt,
- pepper,
- etc.
- Make a thickening, using cornstarch and water.
- Add
- to stew, slowly, until desired consistency is obtained.
- Remove
- Dutch
- oven
- from
- heat.
- Open biscuits and place on top of stew.
- Oil underside of lid and place on Dutch oven.
- Add sufficient
- hot coals to top of lid and check often until biscuits are golden brown, about 20 minutes.
- Enjoy!!!
