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Campout Venison Stew


3 strips of thick cut bacon, cut into one inch pieces.
5 pound bag of potatoes, peeled and cut into 1/4 inch cubes
1 pound bag of carrots, peeled and cut into 1/4 inch coins
3 large onions, coursely chopped.
Whatever seasonings you like.  I used Canadian Steak Seasoning (dried garlic, coarse salt, and coarse pepper) and some Essence
1 to 2 pounds of venison roast, cleaned of connective tissue and cut in to 1/4 to 1/2 inch cubes.
1 cup of seasoned flour
2 12 ounce bottles of your favorite beer.  I used a nice wheat beer for this batch, but anything that’s not flavored with fruit will work.

Open both beers.  Enjoy one while you cook, but set the other one aside for the moment.

Parboil the potatoes.   Drain when they are almost fork tender and set them aside.

In a large soup kettle, fry the bacon until it is just about cooked crisp and most of the grease is out of it.  Add your onions and fry them until they start to become transparent. Season to taste.

Put the venison in a container that has a lid.  Pour in the seasoned flour, put the lid on the container securely, and shake the flour and venison for a minute or so.  Dump the flour and meat into the soup kettle with the onions, and scrape as much of the flour that sticks to the sides and bottom of the container into the kettle as you can.

Brown the meat in the bacon grease and onions.  A lot of the flour will stick to the bottom of the kettle, but scrape it off as much as you can.  Do not let it scorch.  Adjust heat as necessary.

Once meat is browned, pour in the beer you aren’t drinking and use it to dissolve the flour that’s sticking to the bottom of the pan. Add the potatoes and carrots, then add cold water until there is about an inch of water above all of the ingredients.

Bring to a boil over medium heat, then reduce heat and simmer for about 20 to 25 minutes, stirring often.  Taste the stew and season as needed.  The seasoned flour will have quite a bit of salt in it, so go easy on what you add.

Once the stew starts to thicken, shut off heat, cover with lid to the kettle, and let set for five to ten minutes.  The stew will thicken a bit more as it sets.

Goes well with biscuits or fresh bread and another cold beer.  Feeds a small army.


  1. Frank

     /  June 25, 2013

    The beers remind me a bit of Alton Brown’s Chili recipe- it calls for a whole beer, plus a tablespoon or so. Can’t let the rest go to waste.
    Guess what I’m making tonight?


  2. Thanks. I wanted to make something that would stick to our ribs, and this certainly fit the bill. Some of the people who ate it remarked that a thick stew isn’t exactly summer fare, and I can see their point. By the time I was done eating, I was sweating buckets. I’ll have to make it again in the fall.


  3. Frank

     /  June 25, 2013

    Hmmmm…sweating buckets.
    I might just add some red chili flakes.


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