Deer Stew

Deer Stew


3lb cubed deer meat (venison)

6 potatoes

6 carrots

3 onions

3 celery sticks

1/2 chopped cabbage

3 tablespoons bacon fat

bay leaf



hot water


  1. Wash, peel, and coarsely chop all the vegetables.
  2. Melt the bacon fat in large pot on the stove-top and add the meat.  Fry until evenly brown, stirring constantly.
  3. Add enough hot water to cover the meat.  Simmer with a lid on for one hour.
  4. Add the carrots and celery.  Mix in the salt, pepper, and bay leaf.  Stir well.  Simmer for 30 minutes.
  5. Add the potatoes, onions, and cabbage.  Mix well with more hot water if needed.
  6. Cook with the lid off for 30 minutes on a medium heat.  Stir occasionally throughout until the stew reduces and thickens.
  7. Adjust the seasoning to suit your taste.  Remove the bay leaf before serving.

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