Michigan Venison Stew - cooking recipe
Ingredients
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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
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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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