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HUNT-N-RECIPES
Venison Stew
This is a winter-time favorite. Nothing warms your chilled bones
better than a hot bowl of thick, meaty stew. This recipe can also
be used with beef.
by Lisa Hayward
10 servings
1 lb venison, cut 1 in .chunks
4 med. potatoes, peeled and cut in 1 inch chunks
1 sm onion, coarsely chopped
1/2 lb fresh mushrooms, whole
1 c. carrots, cut in lengths of about 2 inches
2 (10 oz) cans beef broth
1 c. water
1/2 c. flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper
In a medium frying pan, fry venison and onion, just enough to sear the outside
of the meat.
Put all ingredients, except the flour, salt and pepper in a slow cooker or crock
pot.
Allow to cook on high for about 5 hours.
Add flour and salt and pepper to taste.
Cook for another 5-7 hours on low. You can leave it on low for several hours
over and above the cooking time, which will allow the stew to become thicker
and the meat more tender to your personal
liking. |
Deer Weight Chart
Click below to view
How to Cape a Deer
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The following should help you get your trophy ready for a full shoulder mount. This pertains to deer, elk, moose, bear, wild boar, fox, coyote, squirrel, rabbit, etc.
Cut 1 – Cut a circle completely around the deer making sure you are behind the front leg.
Cut 2 – Start this cut between the ears about 4 inches down from the horns. Cut straight down the back of the neck, until you get to cut 1.
Cut 3 – Start this cut about 3 inches down the leg and go completely around the leg.
Cut 4 – This is the most important cut. Start at the OUT-SIDE of cut 3, and go until you get to cut 1 just like the picture shows.
Now just peel the skin all the way down until you get to the head. Saw off the head and roll off the cape making sure to keep the hair on the outside. DO NO SALT, and keep the hide DRY. |
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