Venison Stew Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
2 cloves garlic
4 green peppers
1 sliced onion
3 sliced potatoes
3 tablespoons shortening
4 carrots
2 pounds of cubed venison or beef
1 can tomato sauce
6 medium onions
1 cup water
salt & pepper to taste
4 green peppers
1 sliced onion
3 sliced potatoes
3 tablespoons shortening
4 carrots
2 pounds of cubed venison or beef
1 can tomato sauce
6 medium onions
1 cup water
salt & pepper to taste
Notes:
main course
Instructions:
Fry sliced onion, garlic and shortening in Dutch oven.
Add the meat and brown.
Remove garlic.
Cover with tomato sauce and water.
Add carrots, peppers, potatoes and whole onions.
Add more water if necessary along with the seasonings.
Cook for 1 hour. Add hot coals to top of lid as well.
Serves 6-8 scouts.
Add the meat and brown.
Remove garlic.
Cover with tomato sauce and water.
Add carrots, peppers, potatoes and whole onions.
Add more water if necessary along with the seasonings.
Cook for 1 hour. Add hot coals to top of lid as well.
Serves 6-8 scouts.
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Venison Stew!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Venison Stew!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
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