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Venison Stew Recipe

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This recipe for Venison Stew, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Venison cut into cubes
2 cans beef bouillon
1 1/2 T jager sauce
1 pkg goulash mix
1 onion
3 strips bacon
1/3 t garlic powder
1 t Beau Monde or Celery Salt
1/2 t black pepper
Buttermilk

Directions:
Directions:
Soak venison in buttermilk overnight or 2 hrs min. Drain and rinse. Cook bacon in large black skillet then remove and set aside. Add finely chopped onion and venison to pan and brown in bacon drippings on medium heat. Add bouillon, garlic powder, beau monde (or celery salt) and black pepper. Cook over low heat for 1 hr. Mix jager sauce with water and add to pan and cook an additional hr. Add goulash mix and simmer an additional hr. Monitor liquid and add more if necessary during cooking. Serve over spatzle or noodles of your choice.

 

 

 

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