Wild Game Recipes

Venison Stew

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Ingredients

  • Venison (up to 4 pounds)
  • All-purpose flour
  • 3 tablespoons bacon fat
  • 1 1/2 cups hot water
  • 1 cup wine, dry red
  • 1 teaspoon mixed thyme, basil, marjoram
  • 1 teaspoon dried parsley
  • 1 onion, large
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarse red pepper
  • 3 carrots, scraped/quartered
  • 3 potatoes, scraped/quartered

Instructions

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


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