Izzy Stew

 

Folks have been asking me about my recipe for home shot deer stew, so I decided to write it out here. Obviously, you can use store bought deer, but it’s not going to be near as good as one you shot yourself. Also, don’t use the good deer steaks. Use the tougher cuts because it’s a stew. In honor of Izzy, I am going to call it “Izzy Stew” from here on. (Don’t worry, it doesn’t have any Izzy in it! LOL)

 

Ingredients:

 2 pounds venison (deer meat)

3 leeks, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 bay leaf

1 tablespoon salt

3 cups vegetable stock

7 small potatoes

1 pound chopped carrots with the skin still on

¼ cup corn starch

 

Step 1

Brown the deer meat in some oil. Add leeks, garlic, Worcestershire sauce, bay leaf, salt, and stock. Simmer, covered, for 2 hours until the meat is tender.

Step 2

Add potatoes and carrots; cook until they’re tender too.

Step 3

Add corn starch and stir. Remove bay leaf unless you like the crunch.

 

That’s it! I like to eat mine with some rye bread and Country Crock.

But you do you!