Jean’s Cuisines

Venison Stew

2 pounds venison stew meat
2 onions, sliced
1 ½ tsp garlic, minced
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
1 tablespoon kosher salt
4 cups broth-beef or vegetable 
5 small yellow potatoes, peeled and quartered
1 heaping cup carrots, cut into 1 inch pieces
1 heaping cup green beans, cut into 1 inch pieces
¼ cup all-purpose flour or cornstarch
4 tablespoons butter
Additional water as desired-½ to 1 cup 
 ¼-½ cup  Soy sauce to marinade venison

Marinade venison in soy sauce for at least two to four hours prior to slow cooking. Marinating will help reduce the gaminess in flavor of the venison if needed. Place all ingredients in a slow-cooker for 4-6 hours. The last half hour add cornstarch or flour to ½ or 1 cup of hot water, mix until it's not lumpy, and add to the stew. Serve hot with cornbread or biscuits and honey butter.

Swedish Farmhouse Cookies

2 cups flour
1 teaspoon baking soda
⅓ German Chocolate Chip or mini-semi sweet chocolate
1 cup butter
¾ cups sugar
1 tablespoon Corn Syrup (up to 3 tablespoons)

Shape into long, wrap and refrigerate overnight. Slice and Bake 350 degrees for 10 minutes.