Hunting Camp Venison Stew: A Southern Campfire Classic

Ingredients

• •2 lb. venison roast or steaks
• •1 medium yellow onion
• •3 medium tomatoes
• •3 ears of corn
• •2 tbsp. oil
• •4 strips thick-cut bacon, chopped
• •4 garlic cloves, minced
• •1 cup prepared edamame
• •1 cup sliced okra
• •3 red potatoes
• •1/2 tsp. red pepper flakes
• •1/2 tsp. minced fresh thyme
• •1/2 tsp. salt
• •1/2 tsp. black pepper
• •4 cups wild game stock or beef stock
• •1 cup barbecue sauce
• •Corn bread on the side

Equipment

• • smoker or grill
• • Dutch oven

Instructions

1. 1Preheat your grill to high heat. Rub the steaks, onion, tomatoes, and corn with 2 teaspoons of oil and place on the grill to sear. Sear each side of the steaks, but do not cook through. Allow the corn, onion, and tomatoes to char slightly. Remove the meat and veggies and allow to cool. Once cooled, cut the corn from the cob, cube the steaks, and dice the onion and tomatoes.
2. 2Bring a large Dutch oven to medium-high heat. Add the chopped bacon and garlic and cook for 2-3 minutes, stirring frequently. Mix in the edamame, okra, potatoes, diced tomatoes, diced onion, corn kernels, red pepper flakes, thyme, salt, and black pepper. Allow to cook for 2-3 more minutes, stirring frequently.
3. 3Stir in the wild game stock and barbecue sauce. Allow the mixture to simmer for 30-45 minutes, or until the cubed potato pieces are tender.
4. 4Remove from heat and serve with freshly baked cornbread.