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LOCATION: Recipes >> Variety Meats >> Venison Stew 02

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Venison Stew

1 1/2 lbs lean venison, cut into cubes
olive oil (no substitutes)
2 onions,sliced
2 potatoes, peeled and diced
2 stalks celery,diced
2 carrots, peeled and diced
water
1 pint dry red wine
salt and pepper to taste
1/2 clove garlic,mashed
bay leaf

Pat meat dry with paper towels(it browns better). Brown cubes in
heavy iron pot in a few spoonsful of olive oil. Add onions and
stir until golden and limp. Add carrots, potatoes and celery. Pour
in red wine. Add water to almost cover. Add garlic salt and bay
leaf. Season to taste with salt and pepper. Put lid on pot and
simmer for about 2 hours or until meat is tender. If gravy cooks
away, add a little hot water. Serves 4. Good with buttered noodles.

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