Alaska Fish & Wildlife News
December 2007

Fran’s Tenakee Venison Stew
-- It Never Fails --

By Amy Carroll
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Slow cooked, Tenakee venison stew.

A quick visit to my neighbor Fran to work out the schedule for feeding her cat turned into trying out a new wine, and some more wine, and then a buzzer went off and she leaped up to get the something out of the oven: venison stew.

Would I like to stay and have dinner? No need to ask twice. Fran is a wonderful cook who just throws stuff together and somehow it all works. So she poured more wine and fixed me a bowl of stew. As I helped myself to seconds, I asked her how she made it.

“Montreal Steak Seasoning is the secret of my roasts. Here,” she said, pouring some into a baggie, “I’ll give you some.”

Preheat oven to 225°.

Assemble the following ingredients in a medium-sized casserole or shallow roasting pan.

Enough venison to completely cover the bottom of the casserole or roasting pan, or about one hindquarter or a shoulder with bone in
A generous sprinkle of Montreal Steak Seasoning
Carrots, chopped
Yukon Gold or red potatoes, quartered (“I’ve been known to put rutabagas or turnips in this too. Don’t peel anything.”)
One whole onion, quartered
A couple of stalks of celery, chopped
2 cans of tomatoes or V-8 juice poured over the top
2 Tablespoons of tapioca sprinkled on top

Cook for 8 hours, covered. Remove and eat. Feeds about 6. Serve with red wine and bread.

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