| 1/2 cup of all purpose flour 1/4 teaspoon Mrs Dash 1/4 teaspoon pepper 3 tablespoons vegetable oil 3 cups sliced red potatos, 1/4 inch slices 1 glove of garlic, minced 2 cups chopped green cabbage 1 can (15 1/2 oz) peas, drined 1 can (14 1/2 oz) diced tomatoes, undrained 1/2 cup chopped onion 1/2 teaspoon dried dill weed 2 lb deer meat, 1 inch cubes 3 cups water 2 cups thinly slice carrots 2 cups of beef broth 1 can (15 1/2 oz) corn, drained 1 cup catsup 1/4 cup babeque sauce In a large plastic food storage bag combine the flour, dill weed, Mrs Dash, glove and pepper. Add venison cubes and shake. In a 6 quart Dutch oven or crockpot, heat oil on medium high heat. Add vension cubes and cook for 6 to 8 minutes or until the meat is brown, stir occasionally. Stir in remaining ingrediants and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 to 2 hours or until the meat and vegatables are tender. Stir occasionally. |
| Venison Stew |