 |
|
Venison Stew
3 lbs. venison, cut into 1 inch cubes
flour (for dredging)
3 Tbsp. oil or bacon grease
2 cups dry red wine
1/4 cup vinegar or lemon juice
6 peppercorns, crushed
1 teas. salt
2 bay leaves
2 whole cloves
1 to 3 cloves garlic, crushed
1/2 teas. thyme
1/4 teas. tarragon
1 cup beef broth
2 carrots, sliced
2 large onions, sliced
2 Tbsp. flour
Dredge venison in flour. Fry in oil or grease until lightly browned.
Combine wine, vinegar, peppercorns, salt, bay leaves, garlic, thyme,
tarragon, and broth; use a bit of this mixture to deglaze the pan
you browned the meat in, then add to venison in a stew pot. Add
carrots and onions. Bring to a boil. Reduce heat and simmer for
1 1/2 to 2 1/2 hours, or until meat is fork tender. Serves 6.
|
|
Venison Stew 07