VENISON STEW

(Submitted by Alex)

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 carrots, scraped/quartered

3 potatoes, 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 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, come from the Lake St. Clair Walleye Association via Alex.

Other recipes submitted by Alex:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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