I have been working on my venison stew recipe for quite a while. I think I have finally perfected it. I use 2 packs of venison steaks or chops cubed into bite size pieces, 3 pounds baby red potatoes, 2 10 ounce cans campbells french onion soup, 1 pack of lipton dry onion soup mix, 2 14 ounce cans of beef broth, 1/2 of a 6 ounce tomato paste, 1 pound carrots, 8 ounces of portabella mushrooms, 1 pound parsnips, flour, can of coke, and seasonings. First I season the venison with greek seasoning, garlic powder, salt and pepper, and let sit for 2 hours. Then I marinate with a can of coke for 12 hours. Drain and dredge with flour, brown in frying pan with half a stick of butter. Pour the meat/flour/butter mixture into a roasting pan. Put in the potatoes, parsnips, and carrots around the venison. Pour onion soup mix, french onion soup, and beef broth over everything. Bake at 300 degrees for 2 hours. Add half a can of tomato paste and the mushrooms and cook for 1 more hour and season to tatse.
