Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!tezcat!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Venison Stew Followup-To: poster Date: Sun, 2 Mar 1997 18:16:23 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5es3og$ane$1@mack.rt66.com> Lines: 52 In article <5es3og$ane$1@mack.rt66.com>, Stephan and Judy Cheney said this about that: > I'm looking for a good recipe for Venison Stew. Something I can adapt for > the 'ol crock pot. > A friend of mine gave me some frozen steaks and would rather cut these up > and make a stew out of the meat. > Can someone help me? I've never attempted venison before and know that it > can be ruined if not properly prepared. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: VENISON STEW Categories: Game, Stews Yield: 1 Batch 2 lb Venison, boneless; cut -into 1" pieces 4 c ;Water, hot 1 ts Lemon juice 1 ts Worcestershire sauce 1 Garlic clove; minced 2 md Onion; sliced Salt; to taste 1 ts Sugar 6 Carrot; quartered 8 sm Onion, whole; peeled 3 Potatoes, peeled & cut -into 1/2" cubes 1/4 lb Margarine Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for two hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. From The Budget December 4th 1991 MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.