Game & Fish Dish
VENISON TENDERLOIN STEW
(with tapioca)
•
1½ pounds venison tenderloin cut into 1-inch cubes
1½ pounds venison tenderloin cut into 1-inch cubes•½ cup diced onions
½ cup diced onions •½ cup diced celery
½ cup diced celery •3 small carrots cut into small pieces
3 small carrots cut into small pieces •2 potatoes cut into small pieces
2 potatoes cut into small pieces•1 one pound can green string beans, juice and all
1 one pound can green string beans, juice and all •1 one pound can tomatoes, juice and all
1 one pound can tomatoes, juice and all •1½ teaspoons salt
1½ teaspoons salt •1½ teaspoons sugar
1½ teaspoons sugar •2½ tablespoons minute tapioca
2½ tablespoons minute tapioca •pepper to taste
pepper to taste Using a small amount of oil, brown venison in a skillet. Do not coat with flour. When brown, take the venison from the skillet (there should be no grease) and put into a Dutch oven or large casserole. Add all ingredients. Cover and put in oven at 250 degrees and forget for five hours. Even after this long cooking time, the vegetables are firm, not mushy.
