• In a medium bowl, mix together your ingredients.
• Marinate steaks for at least 4 hours before grilling.

• In a medium bowl, mix together your ingredients.
• Marinate steaks for at least 4 hours before grilling.

• In a medium bowl, mix together your ingredients.
• Marinate steaks for at least 4 hours before grilling.

• In a medium bowl, mix together your ingredients.
• Marinate steaks for at least 4 hours before grilling.

• In a medium bowl, mix together your ingredients.
• Marinate steaks for at least 4 hours before grilling.

• Heat oil in a pot; add onion and sauté until pieces are translucent.
• In a mixing bowl, stir together the cornstarch and broth.
• Gradually add it to the onion, stirring constantly while adding.
• Stir in all the other ingredients, except cheese, and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Ladle into individual bowls and top with Monterey Jack cheese

• Heat oil in Dutch oven or heavy pot; add the venison cubes and brown on all sides; sprinkle on salt and pepper while browning.
• Add the water, beef bouillon, Worcestershire sauce, and dry soup mix.
• Cover pot and simmer for 1½ hours.
• Add the garlic, potatoes, carrots, and celery and continue to simmer until the vegetables are tender.
• Remove ½ cup of the stew broth and mix in the cornstarch, stirring vigorously so it doesn’t clump.
• Gradually pour the cornstarch mixture back into the stew, stirring constantly, and continue to simmer until the broth thickens.

24 hours before:

• Place the cubed meat in a large baking dish.
• Mix together all marinade ingredients and pour over the meat, making sure that meat cubes are covered with marinade.
• Cover with plastic wrap and refrigerate for 24 hours.
• After 24 hours, remove the meat from the marinade and pat dry on paper towels; strain and reserve the strained marinade.

To cook stew:

• In a Dutch oven or heavy pot, brown bacon and onion together.
• When lightly browned, add the carrots and sprinkle with brown sugar.
• Cook until the meat is completely browned; remove bacon and vegetables and set aside.
• Drain the bacon grease and use the same pan to continue.
• Add oil and brown the stew meat.
• Sprinkle meat with flour and cook until the flour is golden.
• Add minced garlic, apple juice, celery, parsley sprigs, bay leaf, and thyme.
• Add reserved marinade and enough water to cover the meat.
• Add the bacon and vegetables; simmer, covered, 1½ hours, stirring occasionally and checking to be sure it doesn’t get too dry.
• If there is too much liquid, remove the lid for the last 15-20 minutes.
• Ladle into individual bowls and serve either as is or over some cooked rice.

• Mix together the flour, ½ tsp. salt, and pepper.
• Sprinkle pieces of steak with flour mixture and pound the flour into the steak with something sturdy like a meat mallet or rolling pin.
• In a large skillet, heat oil; add pieces of floured steak and brown on both sides.
• Don’t hurry this process—take about 15-20 minutes to do the browning.
• Reduce heat to low, add the water, cover the skillet, and simmer until beef is tender, about 1 hour.
• Add more water as necessary to prevent the meat from scorching.
• In a medium mixing bowl, stir together the diced tomatoes, chopped tomato, green bell pepper, onion powder, ½ tsp. salt, and a shake or two of pepper.
• Pour mixture over meat, bring to a simmer, and cook until sauce has thickened, about 30 minutes longer.

• In a heavy ovenproof pot, layer a portion of the raw hamburger (break apart the hamburger into little pieces as you work) over the entire bottom.
• Next add a layer of carrots and then a layer of potatoes.
• Top each potato layer with salt and pepper and continue layering.
• It’s better to have several thin layers than a few thick ones.
• Be sure to end with a small amount of hamburger as the top layer.
• Sprinkle paprika over the top and cover the pot with a tight-fitting lid.
• Bake at 350° for at least an hour, or until carrots and potatoes are cooked through and tender.
• You can also cook the Stonaflesch at 250° for 3-4 hours, but you’ll need to check occasionally to make sure the bottom doesn’t scorch.