Venison Stew

Venison is the ultimate, most delicious game I ave ever tried! This stew has a very similar taste to beef stew, but it's much better!


2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water


DIRECTIONS
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Classic Fried Catfish

Catfish is the all-time perfect fish for a fish fry!! This recipe is very simple and doesn't take a lot of work. Enjoy!


3/4 c. yellow cornmeal
¼ c. flour
2 tsp. salt
1 tsp. cayenne pepper
¼ tsp. garlic powder
4 catfish fillets or whole catfish
vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.
Makes 4 servings.

Brunswick Stew

Brunswick stew is one of my favorite stews of all time. This stew has a barbeque kind of flavor to it.


2 lbs. chicken or pork, or a combination, cooked and diced
1/2 tsp. ground black pepper
1 tsp. hot sauce, or to taste
2 T. Worcestershire sauce
1 or 2 T. dried minced onion, optional
3 to 4 T. bacon drippings
1/2 c. barbecue sauce, your favorite
1 1/2 c. ketchup
2 to 3 c. diced potatoes, cooked
3 cans (15 to 16 oz. each) cream-style corn


Preparation:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired.