Camphouse Stew

5 ingredients
8 steps

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

Directions

  1. 1
    Cook venison in cast-iron Dutch oven on top of stove over medium heat until tender.
  2. 2
    Add water as needed.
  3. 3
    Add remaining ingredients and cook until done.
  4. 4
    Make sure the stew has sufficient amount of liquid to cover meat and vegetables.
  5. 5
    Make gravy base and add to the stew.
  6. 6
    Liquid base will thicken.
  7. 7
    Simmer for 30 minutes.
  8. 8
    Serve with warmed buttered rolls.

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