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Venison Stew

Foreign.Taste's picture
Ingredients
  Venison stew meat 2 Pound, cut into pieces
  Water 8 Cup (128 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaf 1
  Cilantro 3⁄4 Bunch (75 gm), chopped (1 Small Bunch)
  Garlic 4 Clove (20 gm)
  Onion 1 Small, chopped
  Flour 2 Tablespoon
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Wild rice/Brown rice 1⁄2 Cup (8 tbs)
Directions

Combine venison, water, salt, pepper, bay leaf, cilantro, garlic and onion in stockpot; mix well.
Simmer for 3 hours, stirring occasionally.
Stir in flour, carrots, celery and rice.
Cook for 30 minutes or until rice is tender, stirring occasionally.
Discard bay leaf.
Ladle into soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
180 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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