Venison Stew
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Venison Stew

Venison Stew




      

Venison Stew


INGREDIENTS

Venison (up to 4 lb)
Flour
3 T bacon fat
1-1/2 c hot water
1 c wine, dry red
1 tsp mixed thyme, basil, marjoram
1 tsp dried parsley
1 onion, large
1-1/2 tsp salt
1/2 tsp coarse red pepper
3 parsnips, scraped/quartered
3 turnups, scraped/quartered
Cut venison 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 parsnips and turnups. Cover and simmer 1 hour, adding more hot water if needed. Done when meat is tender and vegetables done.

Submitted by Donald Matson

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