| Venison Stew | |
|---|---|
| Link ID | 4402 |
| Title | Venison Stew |
| Description | 1 1/2 lb. cubed shoulder meat 3 tbsp. cooking oil 1 onion chopped 1 rib celery chopped 1 beef bouillon cube 1 1/2 c. water 1/2 tsp. thyme 5 drops Tabasco sauce 4 lg. carrots quartered 4 potatoes quartered Flour Salt and pepper to taste Parsley sprigs Heat oil in a large deep frying pan. Coat meat with seasoned flour (flour salt and pepper) and brown on all sides in the hot oil. Add onion celery bouillon cube water thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer cover and cook until almost tender about 1 hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with quick mixing flour adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves 4. |
| Category | Wild Game |
| Keywords | |
| Date | Jan 1, 2008 |
| Contact Name | |
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