Missouri Venison Stew
Missouri Venison Stew is an moderately easy dinner. Made with 3 to 4 lb. venison, flour, 1 1/2 c. hot water, 1 c. red wine and 1 tsp. mixed dry thyme, marjoram and basil, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Remove sinews and bones from venison; cut meat into bite-size pieces and roll in flour.
Brown in hot bacon fat in deep kettle. Add hot water, wine, herbs, onions and salt and pepper.
Cover pot and bring to a boil.
Lower heat and simmer 2 hours.
Add carrots and potatoes.
Cover and simmer 1 hour, adding more hot water, if needed.
When meat is tender and vegetables done, serve hot. Serves 6.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment