"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Venison or Elk Stew, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-3 lbs of venison or elk cut into cubes 2 Tsp of butter 1 large onion 4 cloves of garlic chopped 3-4 cups of beef bouillon 5-6 potatoes peeled and diced 3-4 carrots peeled and diced 3 stalks of celery diced 3 turnips peeled and diced 1/2 tsp of pepper
In a large kettle melt the butter and add the chopped onion and garlic. Saute until the onion is transparent and starting to caramelize. Add the meat and continue to cook to brown the meat. Add the remaining ingredients and reduce heat to simmer and cook until meat and vegetables are tender. Add a little water during cooking if needed.
This is a great winter dish served with big slices of bread and butter.
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