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