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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mountaineer Venison Stew Recipe

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This recipe for Mountaineer Venison Stew is from The Bever Family Cookbook, 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:  
2 lbs lean, cubed venison
2 large onions (chopped)
2 cloves garlic (minced)
1/2 tsp tarragon
1/2 tsp chervil
4 cups beef stock
4 carrots (scrubbed and thinly sliced)
4 potatoes (scrubbed and cubed)
2 stalks celery (diced)
Directions:
Directions:
Place all ingredients except potatoes and celery in a heavy soup pot and simmer for 3 to 4 hours or until meat is tender. During last hour of simmering time, add potatoes and celery. Thicken as desired and season to taste.

 

 

 

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