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Venison Stew


  • ½ cup all-purpose flour
  • 2 teaspoons Mrs. Dash® all-natural seasoning
  • ¼ teaspoon pepper
  • 2lbs. venison or substitute elk or moose; cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 3 cups sliced red potatoes or equivalent (4 medium)
  • 2 cups sliced carrots
  • 2 cups coarsely chopped green cabbage
  • 2 cups beef broth
  • 1 can (15'/; o/,) corn. drained (optional)
  • 1 can (14 V-. o/-.) diced tomatoes un-drained
  • 1 cup ketchup
  • ½cup chopped onion
  • ¼cup barbecue sauce
  • ½teaspoon dried dill weed (optional)


In large plastic food-storage bag:, combine flour. One teaspoon all-natural
seasoning and the pepper. Add venison cubes. Shake to coat. In 6 quart
Dutch oven, casserole dish or stockpot. heat oil over medium-high heat. Add venison.
Cook for 6 to 8 minutes or until meal is browned, stirring occasionally

Stir in remaining teaspoon all-natural seasoning and remaining ingredients.
Bring to a boil. Reduce heat to low. Cover, Simmer for 1-1½ hours.
or until meat and vegetables are tender-stirring occasionally.
1 hours, or until

6-8 servings


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