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Venison Stew Recipe

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

Contributor:  
Contributor:  
unknown
Added: Tuesday, February 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb venison, cut into 1" cubes
1/2 cup lemon juice
1 pint water
4 cloves garlic crushed
1/4 lb smoked sausage, diced
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
2 stalks celery, coarsley chopped
2 medium potatoes, cut in 1" cubes
1/4 lb mushrooms
1 small jalepeno pepper finely minced
1/4 cup flour
1 cup red wine
2 cups Campbells beef broth
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 loaf French bread


















Directions:
Directions:
Put the cubed venison, lemon juice, water & garlic in a non-metalic bowl. Soak in refrigerator overnight, stirring occasionally. Next day drain off and discard liquid.

Brown venison and sausage in a large pot or dutch oven over medium high heat. Add all the vegetables and saute for 5 minutes. Add flour, stir and cook for 5 more minutes. Add wine, broth and seasonings. Reduce heat to simmer. Let simmer for 30 to 45 minutes or until vegetables are fork tender. Serve with hot French bread.

Number Of Servings:
Number Of Servings:
5 to 6
Preparation Time:
Preparation Time:
about 1 hour
Personal Notes:
Personal Notes:
Wonderful tummy & heartwarming stew for the hunter's family!! Time consuming, but well worth the effort.

 

 

 

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