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    VENISON STEW


    Source of Recipe


    Master Chef Don Easley

    List of Ingredients




    3 lbs. boneless venison
    2 large onions, chopped
    Flour
    2 large garlic cloves, finely chopped
    Salt and pepper
    3 tbsp. bacon fat
    1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
    2 cups beef stock

    Recipe



    Cut meat into 1 1/4 cubes.
    Dust with flour, salt, and pepper.
    Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients.
    Cover; simmer approximately 1 1/2 hrs. or until tender.


 

 

 


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