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WILD GAME  # 1093718
VENISON STEW

venison_stew.jpg (218,382 bytes)

3-4 lbs. venison
1/3 cup flour
1/2 cup Crisco
1 1/2 cups hot water
1 cup red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 large onion, peeled and quartered
1 1/2 tsp. Lawry's seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 large potatoes, quartered

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

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