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Venison Stew

southern.chef's picture
Ingredients
  Boneless venison 2 Pound, cut into 0.5-inch cubes
  All purpose flour 1⁄2 Cup (8 tbs)
  Bacon drippings 1⁄4 Cup (4 tbs)
  Carrots 4 , cut into 0.5-inch slices
  Canned beef broth 21 Ounce, undiluted
  Red wine 2 Cup (32 tbs)
  Bay leaves 2
  Canned french onion soup 10 1⁄2 Ounce, undiluted
  Onion 1 Large, coarsely chopped
  Green pepper 1 Large, coarsely chopped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Dredge venison in flour; brown in hot bacon drippings in a large Dutch oven.
Add remaining ingredients except rice, cover, reduce heat, and simmer 2 hours.
Remove bay leaves before serving.
Serve over rice or biscuits, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Stewed
Servings: 
2

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