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Venison Stew

(Shared recipe submitted by Alex.)

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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.

Additional recipes submitted by Alex:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.