Try one of Scent Crusher’s

Favorite Recipes this Season

Ingredients

• 2 lbs venison cut into 1-inch cubes (I used tenderloin, you can also use roast, backstrap, etc)
• 6 cups hot water
• 5 medium potatoes peeled and cubed
• 4 large carrots chopped
• 1 large onion chopped
• 3 celery stalks chopped

• 1 1/2 cups Spicy V-8 juice
• 3/4 cup all-purpose flour
• 6 TB bacon fat
• 2 TB Worcestershire sauce
• 2 bay leaves
• 1 tsp salt divided
• 1 tsp black pepper divided
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander

• Cut venison meat into 1-inch cubes. In a large bowl, toss with flour, 1/2 tsp of salt, 1/2 tsp of pepper, garlic powder and ground coriander. Use your hands to make sure all of the deer meat is coated well. (Keep the flour that is left in the bottom of the bowl.)
• In a large pot, heat 2 TB of the bacon fat over medium-high heat. In small batches, cook the flour-coated venison until browned on all sides, about 5 – 7 minutes per batch. Add more bacon fat as you cook the deer. As each batch is cooked, set aside. Continue until all meat is browned.
• Return the cooked venison to the pot. Add the potatoes, carrots, onions, and celery. Stir to combine. Add the V-8 to deglaze the pot, stirring well and scraping the brown bits from the bottom of the pot.
• Add 1 cup of hot water to the reserved flour mixture (that was leftover from coating the venison.) Using a fork or whisk, stir until smooth. Pour into the pot with the venison and vegetables.
• Mix in the remaining water, Worcestershire sauce, bay leaves, remaining salt and pepper. Stir well, increase heat to a low boil. Cook for 5 minutes, stirring frequently.
• Reduce heat to low, cover and cook for 1 to 1 1/2 hours, stirring occasionally. Cook until the carrots are cooked through and the venison is tender.
• Serve hot with biscuits.

When Dinner is Done

Take Away the Scent