Hunter’s Stew


1 1/2 pounds boneless venison, cut into 1/2-inch cubes

1/2 pound smoked sausage, cut into 1/2-inch slices

2 tablespoons vegetable oil

1/2 cup chopped onion

1/2 cup chopped celery

2 (28-ounce) cans tomatoes, undrained and chopped

1 (12-ounce) can beer

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried whole basil

1/2 teaspoon freshly ground pepper

2 carrots, diced

2 medium potatoes, cubed


Brown venison and sausage in hot oil in a large Dutch oven. Add onion and celery; cook until tender. Add remaining ingredients except carrots and potatoes; cover, reduce heat, and simmer 30 minutes. Add carrots; cook, uncovered, 30 minutes. Add potatoes, and cook an additional 30 minutes or until done.

Yield: 2 quarts

Mrs. Edward F. Blassy, Burke Virginia’s recipe

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