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Venison Stew



  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.


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