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LOCATION: Recipes >> Variety Meats >> Venison 07

Print this Recipe    Venison 07

Venison Pot Au Feu

4 four-oz. pieces venison, (or other lean meat) 16 oz. total weight
2 small onions, halved
2 small celery stalks, halved
8 baby carrots
2 each bay leaves and cloves
4 peppercorns
4 small potatoes
1/4 lb. cabbage
4 tbsp. each horseradish and skim milk yogurt
2 cups hot vegetable stock or broth

In a large pot, cover venison with cold water, cover and bring to
gentle simmer. Do not boil. Simmer about 30 minutes. Add onions,
celery, carrots, bay leaves, cloves and peppercorns. Simmer gently
about 30 minutes, or until tender.

Meanwhile, in another pot, cover potatoes and cabbage with cold
water. Bring to a low boil; cook about 20 min., until tender. In
small bowl, combine horseradish and yogurt. Divide vegetable stock
into 4 bowls; place meat and vegetables in the bowls. Serve
horseradish sauce on the side. Serves 4.

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