Yield: 1 servings
Measure | Ingredient |
---|---|
3 eaches | Venison (to 4 lb) 1 flour |
3 tablespoons | Bacon fat |
1 cup | Wine, dry red |
1½ cup | Hot water |
1 teaspoon | Mixed thyme, basil, marjoram |
1 each | Onion, large |
1 teaspoon | Dried parsley |
1½ teaspoon | Salt |
3 eaches | Carrots, scraped/quartered |
½ teaspoon | Coarse red pepper |
3 eaches | Potatoes, scraped/quartered |
INGREDIENTS
DIRECTIONS
Remove sinews and bones from deer; cut meat into bite sized pieces & roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and and bring to a boil. Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread.
Submitted By EARL SHELSBY On 11-20-94