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Venison Stew

February 3, 2010

This VENISON STEW is great for the cold winter months. Last week, I had three friends (Amy, Kaela and Kevin) over for dinner. I guess you could call the occasion  THE BASICS’ staff helpers  thank you dinner. Each brought an amazing loaf of bread. We started off with some good cheese, salami, olives and don’t forget the wine. And then a game of Scrabble to top off the day.

INGREDIENTS
2 pounds venison, cubed
1 onion – large
1 clove garlic
3 stalks celery
3 stalks carrots
2 turnips
7 potatoes (red or fingerling)
2 large tomatoes
4 cups beef broth
1 cup red wine
3 tablespoons flour
1 tablespoon Worcestershire sauce
bay leaf
sage
thyme
rosemary
salt
pepper

DIRECTIONS
1. Place venison in pot with wine and let sit in refrigerator for at least one hour up to 24 hours.

2. Drain wine from pot. Lightly brown meat with onions, garlic, salt and pepper in olive oil.

3. Add back in wine along with potatoes, turnips, carrots, celery, tomatoes, flour, worcestershire sauce, salt and pepper. Bring to a boil and stir for about two minutes.

4. Add stock, water and herbs. You may wish to bind your herbs together with a string and place in pot if you like to remove when serving.

5. Reduce heat to a simmer and cover for 1 1/2 hours or until meat is tender

SERVES: 4-6 | TIME: 1 hour 45 minutes

photo by Amy Leigh Cutler

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One Comment leave one →
  1. January 30, 2011 8:44 AM

    Delicious! What a great meal for a cold night…and who can beat an evening of Scrabble. Y-U-M-M-Y!

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