Charlie's deer stew
1 servings
Ingredients
Quantity | 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 |
Directions
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
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