Venison Stew
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Description: A basic recipe making four servings, at RecipeSource.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. 1 1/2 lbs lean venison, cut into cubes olive oil (no substitutes) 2 onions,sliced 2 potatoes, peeled and diced 2 stalks celery,diced 2 carrots, peeled and diced water 1 pint dry red wine salt and pepper to taste 1/2 clove garlic,mashed bay leaf Pat meat dry with paper towels (it browns better). Brown cubes in heavy iron pot in a few spoonsful of olive oil. Add onions and stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine. Add water to almost cover. Add garlic salt and bay leaf. Season to taste with salt and pepper. Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooks away, add a little hot water. Good with buttered noodles. Makes: 4 servings.
Size: 833 chars
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |