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Zesty Venison Stew Recipe

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This recipe for Zesty Venison Stew, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fritz Aldrine
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 lbs. deer, antelope, elk or moose stew meat
1 medium onion chopped
2 tbs. vegetable oil
2 tbs. catsup
2 tbs. currant jelly
2 tbs. Worcestershire sauce
1 tsp. salt
1/4 c. all purpose flour
1 1/2 c. venison stock or beef broth
1 c. red wine
2 medium potatoes
1 c. sliced carrot
2 cups fresh cauliflowerettes

Directions:
Directions:
Remove all fat and silverskin from meat. Cut into 1-inch pieces. Set aside. In Dutch oven, cook and stir onion in oil over medium heat until tender. Add catsup, jelly, Worcestershire sauce, and salt. Stir to melt jelly. Blend in flour. Add meat, stock, and wine; stir well. Cover and simmer until meat is almost tender, 1 to 1 1/2 hours.

Peel pototoes and cut into 1 inch chunks. Add potatoes and carrot to stew. Cook 20 minutes longer. Add cauliflowerettes. Cook until vegetables are tender, about 20 minutes longer.

Number Of Servings:
Number Of Servings:
3 - 6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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