Slow venison stew
By kgullan
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 1/2 to 2 pounds venison trim meat (or round steak), cubed
- 6 small onions, quartered
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large potatoe, cubed
- 1 - 16 ox can green beans (with liquid)
- 1 quart beef or vegetable stock
- 1 cup tomatoe juice
- 1 tbsp. lard or vegetable oil
- 1 tbsp Worcestershire sauce
- 1 tsp. liquid smoke
- 1 tbsp. parsley, chopped
- 1/2 tsp. ground sage
- 1/2 tsp. thyme
- 1 bay leaf
- 1/2 tsp. freshly ground black peper
- 1 tsp. salt
Details
Preparation
Step 1
Melt lard in large stew pot and brown meat slightly. Add all remaining ingredients, mixing thoroughly. Cover and simmer 6 to 8 hours over extremely low heat. Serves 8
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