2 lbs cubed venison(1” pieces)
4 large potatoes peeled and cubed
4-5 large carrots, cut into 1” pieces
2 large onions cut into med size pieces 2 Tablespoons salt
1 teaspoon Pepper
3 whole bay leaves
3 beef bouillon cubes
Pinch of sage
Pinch of garlic powder
In a large stock pot or sauce pan cover venison with water and add 1 Tablespoon salt. Bring to boil and reduce heat. Turn down to a simmer and cook for 45-60 minutes to get the meat very tender.
Place all veggies in another stock pot add 1 tablespoon salt, ½ teaspoon pepper, sage and garlic, cover with water. Drain Venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes and 3 bay leaves.
Bring to a simmer, add a little water if needed.
This stew is best cooked for several hours or even all day so start early. (Cooking too fast “mushes” out the veggies.)