Post by April B. on Feb 21, 2003 11:52:55 GMT -6
Venison and Veggie Stew
6 Tbsp cooking oil (bacon fat will add flavor)
3 lbs venison chuck or rump cut into 1 ½ inch cubes (no fat)
1 cup chopped onions
1 cup chopped celery
2 Tbsp finely chopped parsley
1 clove of garlic (finely chopped)
1 - 8 oz can of tomato sauce
2 beef bouillon cubes
2 cups of water
6 potatoes - pealed and diced
6 carrots - pealed and diced
alt and pepper to taste
NOTE: If desired, your choice of other fresh vegetables can be substituted
In a Dutch oven heat oil and brown venison on all sides.
Remove meat and set aside.
To Dutch oven, add onions and celery and sauté until tender, about 10 minutes.
Add venison.
Add remaining ingredients EXCEPT vegetables.
Bring to a boil then reduce heat, cover and simmer for 1 ¼ hours.
Add vegetables and simmer, covered, 1 hour longer or until tender.
Remove from heat.
Add a small amount of flour to thicken just before serving.
Makes 6 servings.
6 Tbsp cooking oil (bacon fat will add flavor)
3 lbs venison chuck or rump cut into 1 ½ inch cubes (no fat)
1 cup chopped onions
1 cup chopped celery
2 Tbsp finely chopped parsley
1 clove of garlic (finely chopped)
1 - 8 oz can of tomato sauce
2 beef bouillon cubes
2 cups of water
6 potatoes - pealed and diced
6 carrots - pealed and diced
alt and pepper to taste
NOTE: If desired, your choice of other fresh vegetables can be substituted
In a Dutch oven heat oil and brown venison on all sides.
Remove meat and set aside.
To Dutch oven, add onions and celery and sauté until tender, about 10 minutes.
Add venison.
Add remaining ingredients EXCEPT vegetables.
Bring to a boil then reduce heat, cover and simmer for 1 ¼ hours.
Add vegetables and simmer, covered, 1 hour longer or until tender.
Remove from heat.
Add a small amount of flour to thicken just before serving.
Makes 6 servings.
