Venison Stew
15 ingredients
8 steps
Ingredients
- 3 lbs. Venison, cut into 2 in. cubes
- 1/2 c. Flour
- Salt & Pepper to taste
- 6 Tbsp. Olive Oil
- 1 tsp. Thyme
- 1 tsp. Rosemary
- 2 c. Beef Broth
- 1 c. Red Wine
- 2 medium Onions, quartered
- 2 Cloves of Garlic, minced
- 6 Carrots, cut into 1 in. pieces
- 20 Button Mushrooms, halved
- 2 tsp. Butter
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Brown Sugar
Directions
-
1Dust venison with flour, salt and pepper.
-
2Brown it in oil in a hot skillet.
-
3Remove venison and put it in a large pot.
-
4Add herbs, cover and simmer in wine and beef broth for 2 hours or until tender when tested with a fork.
-
5Saute onions, carrots and garlic.
-
6Add to stew; cover and simmer for another 40 min.
-
7Brown mushrooms in butter; and add to stew and simmer uncovered for 15 min.
-
8Stir in lemon juice and brown sugar.
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