Print Recipe

Venison Stew

RG

Ingredients

  • Venison (up to 4 pounds)
  • 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 1 hour, adding more hot water if needed.
  4. When meat is tender and vegetables done, serve hot with French bread.



Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips