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Deer Stew
3 to 4 lbs venison
flour
3 T bacon fat
1 1/2 c hot water
1 c wine, dry red
1 t mixed thyme, basil, marjoram
1 t dried parsley
1 onion, large
1 1/2 t salt
1/2 t coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered
Remove sinews and bones from deer; cut meat into bite sized pieces
& roll in flour. Brown in bacon fat, wine, herbs, onions, salt and
pepper. Cover pot and and bring to a boil. Lower heat and simmer
two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding
more hot water if needed. When meat is tender and vegetables done,
serve hot with french bread.
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Venison Stew 13