Pennsylvania Deer Camp Stew
By Published: July 26, 2013
- Yield: 15 Servings
- Prep: 30 mins
- Cook: 2 hrs 0 min
- Ready In: 5 hrs 0 min
This recipe is a top request from my family every year as soon as the weather gets chilly.
Ingredients
- 6 lbs. venison cubed
- 1 lb. bacon chopped
- 2 bunches green onions chopped
- 2 lbs. onions chopped
- 1/4 cup Awesome Antler Rub Sportsman's Table Item #MG104
- 1 tbs. salt
- 1 tbs. lack pepper
- 1 cup Worcestershire sauce
- 1 5 oz. bottle tabasco optional
- 1 bunch celery chopped
- 2 green bell peppers
- 2 lbs. potatoes chopped
- 1 10 oz. bag frozen succotash
- 1 14 oz. can whole tomatoes
- 3 cans stewed tomatoes
- 1 package frozen peas and carrots
Instructions
- Brown bacon in dutch oven. Remove bacon, chop into bits, and set aside on foil covered with paper towel to drain. Pour half bacon grease into a second large dutch oven. Chop green and white onions. Add venison and onions in equal amounts to both dutch ovens. Brown venison and onions for 20-25 min. Add bacon and remaining seasonings and vegetables equally to each dutch oven. Cook slowly for 1 1/2 hours or until tender; stirring occasionally and adding water as needed. Serve in bowls with a nice crusty bread. This recipe is varied from an original recipe (and many great recipes) found in Quality Venison Cookbook by Steve and Gale Loder. Sportsman's Table Item # SPB20.
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