Onion stew with venison
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Venison |
| 1 | Salt and pepper | |
| 4 | tablespoons | Butter |
| 1 | Water | |
| 3 | ounces | Tomato paste |
| 2 | pounds | Sm. white onions |
| 1 | Garlic clove, chopped | |
| 1 | cup | Walnut halves |
| 1 | Bay leaf | |
| 1 | Feta cheese (optional) | |
| 1½ | tablespoon | Wine venegar |
Directions
Cut venison into 1-inch cubes and brown in butter in casserole. Add tomato paste, garlic, baly leaf, wine vinegar, salt, pepper and enough water to cover. Bring to a boil. Cover tightly and simmer for 1½ to 2 hours or until tender. Remove meat from casserole and add white onions to sauce remaining in casserole. Bring to a boil again, cover and simmer for 20 minutes or until onions are cooked.
Return meat to casserole. Add walnut halves and continue to simmer for 16 to 20 minutes. During ast 5 minutes of cooking add cubes of feta cheese (optional).