Hunters Stew

Name: Hunters Stew
Ingredients: 3 lb. venison roast, cut in 1-inch pieces; salt and pepper; 6 large carrots, cut into 1-inch pieces; 6 medium potatoes, cut in 1-inch pieces; 3 Tbsp. bacon fat; hot water; 1 bay leaf; 3 large onions, cut into large pieces; 1 small cabbage, cut into 8 wedges

9 ingredients

5 steps

Ingredients

3 lb. venison roast, cut in 1-inch pieces
salt and pepper
6 large carrots, cut into 1-inch pieces
6 medium potatoes, cut in 1-inch pieces
3 Tbsp. bacon fat
hot water
1 bay leaf
3 large onions, cut into large pieces
1 small cabbage, cut into 8 wedges

Directions

1

Brown meat in hot bacon fat in Dutch oven.
2

Add enough water to cover meat.
3

Salt and pepper to taste. Simmer 1 hour, covered. Add bay leaf and carrots, then simmer 30 minutes more. Add onions and potatoes and simmer 20 to 30 minutes.
4

You may have to add more water to keep ingredients covered.
5

Add cabbage and cover; simmer 15 minutes more.