Now that we have this wonderful canned venison, I bet you are wondering how to cook with it, RIGHT?
The first rule is- Use the juice in the jar, too! Do not throw it out.
2 pints or a quart of canned venison (juice included)
1 quart of water
2 tsp. of beef base
1 can stew vegies (or use fresh vegies of your liking)
1/4 c. butter
flour
salt and pepper if you like
Simmer all the above ingredients except for flour and butter in kettle until vegies are done.
Make a rue out of the 1/4 c. butter (melted) and enough flour to make a creamy consistency.
Stir this mixture into stew, and simmer until thickened.
While stew is thickening you may make optional dumplings, if you want to. (Who wouldn't want dumplings?)
Mix together in separate bowl 2 c.Jiffy or Bisquick baking mix and 2/3 c. milk.Spoon on top of the stew. Cover and simmer 15 to 20 minutes.