Deer Stew
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Deer Stew
Deer Stew




      

Deer Stew


Ingredients

4 lb. venison
Flour
3 TB bacon fat
1 1/2 c hot water
1 c wine, dry red
1 Ts mixed thyme, basil, and marjoram
1 Ts dried parsley
1 onion, large
1 1/2 Ts salt
1/2 Ts coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered


Directions

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 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 are done, serve hot with French bread.

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