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Mary Ball's Venison Stew

Mary L. Ball is a member of American Christian Fiction Writers. She lives in North Carolina and writes about real-life problems, blended with romance or mystery. Her novels include, Escape to Big Fork Lake, Stone of Destiny, Postmarked Ever After, Christmas at Angel Ranch and Redemption in Big Fork Lake. She is also a contributing author of 21 Stories of Faith. When Mary is not working on her latest story, she enjoys fishing, reading, and singing with her husband at church functions. Readers can connect with her on Face Book and Twitter. Twitter and Facebook. Watch for Mary's new release, Sparks of Love tentatively scheduled for summer 2016. 

Mary's Latest Book Release: Christmas at Angel Ranch

Kayla is a home designer for a well-known company, or was, until a police raid proves the decorating company is laundering money. The investigation shows her innocence, but she's without a job, no prospects for employment. To get away from the dishonesty surrounding her, she returns home to the mountains of North Carolina to help with the family business until the New Year. 

Angel Ranch is a hunting lodge that caters to elite hunters, and Reed Jessup is ready to trade in his corner office for a few weeks of R&R. He arrives with his rifle and a trophy buck on his mind. When Kayla and Reed meet, two mistrusting hearts collide. Can love prevail, or will it take a Christmas miracle? Purchase the book HERE. 



Mary's Recipe for Venison Stew

2 pounds venison (cut into 1'' cubes)
1⁄4 cup flour
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 1⁄2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
1⁄4 teaspoon garlic powder
1 bay leaf
1 teaspoon paprika
4 carrots (sliced)
4 potatoes (diced)
2 onions (chopped)

Place meat in crock-pot. Mix flour, pepper, and salt in bowl. Pour over meat and coat. Add broth, Worcestershire sauce and the rest of the ingredients. Cook on low for 8 hours, or high for 4-5 hours.

*Note- If you’re short on time. You can substitute the vegetable preparations with a bag of prepackaged veggies. Add those last 30 mins. of cooking.