Alex Hinson's Venison Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Venison - cubed
1/4 cup	59ml	Vegetable oil
4		Carrots - diced
6		Potatoes - cut large pieces (medium)
1 cup	110g / 3.9oz	Diced celery
1 cup	62g / 2.2oz	Onion - cut large pieces (large)
1 tablespoon	15ml	Salt
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Garlic salt
1 teaspoon	5ml	Cornstarch
1/3 cup	20g / 0.7oz	Flour

Recipe Instructions

In a large stew pan, brown the venison in the oil. Cover with water, and boil until the meat is tender.

Drain the water, cover again with water, and bring to a boil. Add vegetables and seasonings, cover, and let simmer until the vegetables are tender.

Put the cornstarch and flour in a shaker, and add enough water to make a thick paste. Shake until cornstarch and flour are completely dissolved.

Add the mixture to the stew, stir, cover, and let simmer for about 30 minutes. Serve with cornbread and enjoy!

Source:
"Arkansas Game and Fish Commission at http://www.agfc.com"

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