Venison Stew
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Posted on Monday Nov 28, 2011 at 7:45 PM  
Venison Stew

Venison, up to 4#
3 T bacon fat
1 ½ c hot water
1 c wine, dry red
1 t mixed thyme, basil, marjoram
1 t dried parsley
1 onion, large
1 ½ t salt
½ t coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered

Cut venison into bite-size pieces and roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and bring to a boil. Lower heat and simmer two hours. Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.
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