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Johnny Mikeís Venison Stew Recipe

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This recipe for Johnny Mikeís Venison Stew, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lbs Venison Stew Meat
Flour
3 Tbl Bacon Fat (Adds a richer flavor then shortening or Vegetable oil)
2 cups hot water
1 1/2 cup red wine (Cooking wine or a nice red Burgundy)
1 teas each dry thyme, marjoram, & basil
1 teas dried parsley
1 large Onion, Sliced
1-1/2 teas Salt
1/2 teas Pepper
3 carrots, scraped and quartered. (Donít peel, just scrape with the edge of a sharp knife to remove any dirt, and tough peel)
3 potatoes peeled and quartered

Directions:
Directions:
Roll stew meat into the flour and brown in the bacon fat in a deep heavy kettle. Add hot water, wine, herbs, onions, and salt and pepper. Cover kettle and bring to a boil. Lower heat and simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour adding more water if needed until meat is tender and vegetables are done.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve the stew hot with fry bread and a salad and you have a hearty dinner.

 

 

 

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