Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!hammer.uoregon.edu!arclight.uoregon.edu!news-feeder2.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: ravinwulf Newsgroups: rec.food.recipes Subject: Venison Stew Followup-To: rec.food.cooking Date: Thu, 30 Dec 1999 13:58:29 -0800 Organization: worldnet.att.net> Lines: 38 Approved: phill@rt66.com Message-ID: <386BD584.E89068D0@worldnet.att.net> Reply-To: ravinwulf NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38613 Subject: Venison Stew I made a big pot of this a couple of weeks ago after my mother graced me with a freezer full of venison.... It was really good; but I think next time I'll add potatoes to soak up some of the gravy... Venison Stew 3 lbs. venison, cut into 1 inch cubes flour (for dredging) 3 Tbsp. oil (I used bacon grease instead because I think it adds flavor....) 2 cups dry red wine 1/4 cup vinegar or lemon juice 6 peppercorns, crushed 1 teas. salt 2 bay leaves 2 whole cloves 1 to 3 cloves garlic, crushed 1/2 teas. thyme 1/4 teas. tarragon 1 cup beef broth 2 carrots, sliced 2 large onions, sliced 2 Tbsp. flour Dredge venison in flour. Fry in oil or grease until lightly browned. Combine wine, vinegar, peppercorns, salt, bay leaves, garlic, thyme, tarragon, and broth; use a bit of this mixture to deglaze the pan you browned the meat in, then add to venison in a stew pot. Add carrots and onions. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is fork tender. Serves 6. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.