Venison Stew

Servings: 8


  • 2 lb. venison, cut into 1 inch cubes
  • 4 cups beef broth
  • 2 cups water
  • 4 cups diced potatoes
  • 3 cups diced carrots
  • 2 cups diced onions
  • 2 cups cut frozen green beans
  • 2 cups chopped fresh tomatoes
  • 1/8 teaspoon Colgin Hickory Liquid Smoke
  • 1/8 teaspoon Colgin Worcestershire Sauce
  • 1 tablespoon cornstarch
  • salt and pepper to taste


Arrange venison on broiler rack. broil in oven 15-20 minutes or until brown and cooked at internal temperature of 160°F. In soup pot combine broth, water, smoke and Worcestershire. Add cornstarch and bring to boil, stirring constantly. Add venison, cover and simmer meat until done. Add remaining ingredients simmer on low heat until vegetables are done.