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Johnny Mike’s Venison Stew Recipe

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This recipe for Johnny Mike’s Venison Stew is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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. (Don’t 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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