- Prep: –
- Cook Time: 1 hr
- Total: 1 hr
- Serving: Serves 6
Campfire venison stew is another camp cooking favorite. Venison stew is filling fare after a hard day of hiking or fishing and is especially delicious when the temperature drops as the sun goes down.
- 6 slices bacon
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 large carrot, chopped
- 1 jalapeño, seeded, minced
- 3 garlic cloves, minced
- 1 pound venison, cubed
- 2 cans kidney beans, drained
- 1 tablespoon Italian seasoning
- 1, 28-ounce can roasted, diced tomatoes
- 16-ounces vegetable broth
- Salt and freshly ground black pepper
- 1/4 cup flour
- In a Dutch oven over coals, or a camp stove, cook bacon until crisp; remove bacon and crumble; set aside. In the bacon fat, cook onion, celery, carrot, and jalapeño, stirring often, until softened; remove vegetables and set aside
- Add venison to drippings and cook, stirring often, until browned; add bacon and vegetables back to pot, stirring to combine; add kidney beans, Italian seasoning, tomatoes, and broth; bring to a boil. Set Dutch oven to the side of coals or turn down the stove top heat, cover pot, and simmer for 45 minutes.
- Taste and season with salt and pepper; stir in flour; cook for another 10 to 15 minutes, stirring occasionally. Serve hot.