Western Stew

Family favorite. Make it as mild or spicy as you like. Wonderful cold weather meal for a crowd… Submitted by Lee Ann B.


– 2 lb venison

– 1/4 cup all purpose flour

– 1/4 tsp. season-all

– 1/4 tsp. cayenne pepper

– 1/4 tsp. cinnamon

– Oil

– 2 lb. potatoes

– 2 lb. baby carrots

– 1 pkg. celery

– 1 bell pepper sliced

– 2 onions sliced

– 1 lb. mushrooms

– 1 can cream of mushroom soup

– 1 can golden mushroom soup

– Salt and Pepper to taste

– Few dashes Worcestershire sauce

– Few dashes Tobasco sauce


Mix flour, Season-all, cayenne pepper, and cinnamon in small bowl.

Dredge meat in flour mixture.

Brown meat in oil in large cast iron pot.

Layer vegetables, soups and remaining seasonings. Cook about 350 F for several hours.

Watch to see if you need small amount of water. Serve over wild rice or mashed potatoes and hot buttered buttermilk biscuits.For spicier stew, consider garlic, more cayenne, cinnamon and Tobasco sauce. Red pepper flakes are also an option.

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