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Shared Recipes

Venison Stew

(Shared recipe submitted by Alex.)

Ingredients

  • Venison, up to 4 pounds
  • All-purpose flour
  • 3 tablespoons bacon fat
  • 1-1/2 cups hot water
  • 1 cup dry red wine
  • 1 teaspoon mixed thyme, basil, marjoram
  • 1 teaspoon dried parsley
  • 1 large onion
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon coarse red pepper
  • 3 carrots, peeled and quartered
  • 3 potatoes, peeled and quartered

Cut venison into bite sized pieces and 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 and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.

About Alex: This recipe, as well as those listed below, comes from the Lake St. Clair Walleye Association via Alex.

Additional recipes submitted by Alex:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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