Submitted by: Rose Briggs
- 1 lb. of venison cut into bite-sized cubes
- 1 tsp. of salt (more if desired)
- 1/2 tsp. of pepper
- 3 tbsp. of flour
- 1/4 cup olive oil
- 6 medium potatoes diced
- 6-8 carrots sliced
- 3 stalks of celery sliced
- 1 large onion sliced thinly
- 16 oz. bag of frozen green peas
- 64 oz. jug of apple cider or juice
- 1 1/2 tbsp. of marjoram leaves
- 3/4 cup of flour
Heat olive oil in a large electric skillet to 350 degrees. Cube venison and place in gallon size Ziploc bag with salt, pepper and 3 tbsp. of flour. Shake until the meat is thoroughly covered. Dump entire bag into heated skillet and braise venison until browned. Add potatoes, carrots, onions, celery and marjoram and fill skillet to 1/2 inch of top with apple cider or juice. (Note: add frozen peas after 20 minutes of cooking.) After the stew comes to a boil, turn down to 250 degrees for one hour or until vegetables are tender. Check and stir periodically to keep from sticking adding cider or juice as needed. When all is tender, shake 3/4 c. flour together with enough water to create a somewhat thin paste. Slowly add to stew until desired consistency.
Makes 8-10 servings. Best if served with hot biscuits or homemade bread.