Venison Stew

12 servings

By Richard Glesner
2 lb Venison cubed
1 cup Onion diced
12 Potatoes diced
6 Carrots diced
1 pkg. Mixed Veggies frozen
1 cup Celery; diced
1/4 cup Barley
8 cups Water
1 tsp. Seasoning salt
1 Garlic clove minced
1 tsp. Salt
1/2 tsp. Pepper
2 tbls. Parsley dry
1 tbls. Beef Soup Base
1 pkg. Gravy Mix
1 Bay leaf


Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additional broth.