Venison Stew Dutch Oven Recipe

Ingredients:

2 cloves garlic
4 green peppers
1 sliced onion
3 sliced potatoes
3 tablespoons shortening
4 carrots
2 pounds of cubed venison or beef
1 can tomato sauce
6 medium onions
1 cup water
salt & pepper to taste

Instructions:

Fry sliced onion, garlic and shortening in Dutch oven.
Add the meat and brown.
Remove garlic.
Cover with tomato sauce and water.
Add carrots, peppers, potatoes and whole onions.
Add more water if necessary along with the seasonings.
Cook for 1 hour. Add hot coals to top of lid as well.

Serves 6-8 guests.

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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