Venison Vegetable Stew
Source of Recipe
*
List of Ingredients
6 Tbsp cooking oil (bacon fat will add flavor)
3 lbs venison chuck or rump cut into 1 � 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
salt and pepper to taste
Recipe
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 saut� until tender, about 10 minutes.
Add venison.
Add remaining ingredients EXCEPT vegetables.
Bring to a boil then reduce heat, cover and simmer for 1 � 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.
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