(Shared recipe submitted by Alex.)
- 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
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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.