Hearty Venison Or Elk Stew Over Beer-batter Bisquits Recipe

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Hearty venison or elk stew over beer-batter bisquits

Sharon Carlson


We lived on venison, the first few years we were married, out of necessity. I experimented with the different cuts, since we cut up our own. This stew originated when I experimented with the tiny pieces that were too small to use as steaks, however, were choice pieces of meat.

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venison pieces, potatoes, barley pearls, carrots, sweet onion, small pkg frozen peas
1 pint of catsup, 1 can beef broth, crushed garlic, a-1 steak sauce.


1coat meat with flour and saute in butter on a low heat. carefully turn meat once when blood appears in the flour.
In a kettle or slow cooker; mix the catsup, can of beef broth, crushed garlic, chopped sweet onion, potatoes peeled and cut into large chunks, peeled carrots cut into large chunks,a couple of Tablespoons of A-1 sauce, 1/4 cup barley pearls, the meat pieces-the frozen peas and salt and pepper to taste.
2Bring to an easy boil, cover, lower heat to simmer until the potatoes are done, usually about 3-1/2 hours. If necessary add more beef broth just a little at a time.
3Beer Batter bisquits should go into a 325 degree oven the last 1/2 hour of cooking time: 2 cups of self rising flour, 2 Tablespoons sugar, enough room temp beer to make a very gooey batter and drizzle 3 Tablespoons melted butter over batter, carefully fold in, then spoon out batter equivalent to the size of a large egg and drop onto a board with self-rising flour (1/2 cup)carefully lift each bisquit with a fork and place onto a lightly sprayed cookie sheet, and bake until golden.
4Serve stew over split open, buttered bisquits.

About this Recipe

Course/Dish: Potatoes