Post by April B. on Feb 21, 2003 11:47:52 GMT -6
Venison Stew2
Ingredients:
2 Tbsp. cooking oil
2 Lbs. Venison stew meat
2 large onions coarsely chopped
1 cup carrots, cut into 1" pieces
2 cups white wine
5-6 potatoes, peeled and quartered
2 1/2 cups water
2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tsp. pepper
Brown venison meat in oil in Dutch oven.
Add onions, Worcestershire sauce, salt, pepper, wine, and water.
Simmer, covered for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots.
Continue to cook until vegetables are tender, about 30 minutes.
Add bouillon cubes.
Thicken stew with 1/4 cup cold water and 1/4 cup flour mixed until stew is thickened.
Ingredients:
2 Tbsp. cooking oil
2 Lbs. Venison stew meat
2 large onions coarsely chopped
1 cup carrots, cut into 1" pieces
2 cups white wine
5-6 potatoes, peeled and quartered
2 1/2 cups water
2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tsp. pepper
Brown venison meat in oil in Dutch oven.
Add onions, Worcestershire sauce, salt, pepper, wine, and water.
Simmer, covered for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots.
Continue to cook until vegetables are tender, about 30 minutes.
Add bouillon cubes.
Thicken stew with 1/4 cup cold water and 1/4 cup flour mixed until stew is thickened.
