Venison Stew

 1 cup flour

1/2 tsp Salt

Your favorite venison seasoning (Cajun seasoning, Buck Seasoning, etc.)

2lb venison loin steaks, cubed

1/2 medium onion, chopped into 1/4 inch to 1/2 inch pieces

3 cups V-8 juice or tomato juice

10 squirts of Tabasco or Louisiana Hot Sauce (2-3 Tablespoons)

2 beef bouillon cubes (or 2 tsp granules, or two cups of drippings from a leftover roast) 1 cup water

2 stalks Celery, chopped

2-3 medium carrots, peeled or non-peeled and sliced into 1/2 inch discs

2-3 medium potatoes, peeled, cut into 3/4 inch cubes

1 cup kernel corn (fresh or frozen)

1 cup Peas

Dredge 1/3 of the cubed venison to flour mixture to coat it and place into soup kettle. Brown venison in soup kettle 5-10, stirring . Remove venison to platter.

Repeat steps 2 through 4 for the rest of the venison. Once all venison is browned, return all venison to soup kettle. Add the onions, celery, carrots, potatoes, V-8 juice, beef stock, water, Tabasco. Slowly bring to boil, stirring frequently.