Michigan Venison Stew - cooking recipe

Ingredients
    2 lbs venison, cubed 2 inch pieces
    1 tablespoon oil, lard mentioned
    2 cups water, boiling
    1 teaspoon lemon juice
    1 teaspoon Worcestershire sauce
    1 garlic clove
    1 onion, sliced
    1 bay leaf
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon paprika
    1 dash clove
    1 dash allspice
    3 carrots, sliced
    2 potatoes, large 1/4 ed
    6 white pearl onions
    roux
    2 tablespoons flour
    1 cup water
Preparation
    sear venison in oil until browned add spices ,brown not burn
    add water
    add juice sauce
    garlic and onion
    cook for 2 hours
    add veggies
    cook 30 more minutes
    remove meat and veggies.
    add roux that you have mixed together
    pour into stock
    stir
    add back meat and veggies
    cook 15 more minutes.

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