Charlie's deer stew

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



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

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