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Venison Stew

Venison Stew
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  • venison meat
  • bacon fat
  • 4 small whole onions
  • carrots, potatoes, peas, and wax beans


Cube the less choice and tender cuts of meat and sear over in the bottom of a large kettle in which two tablespoons of bacon fat has been melted. After the meat is browned over, add the liquid (stock) from the Heart of Venison recipe. Add tomato juice and water in equal amounts until the meat is covered. Put in a bay leaf, as it is marvelous for toning down the wild taste the meat may have. Add 4 small whole onions, small whole carrots, potatoes, peas, and wax beans. Simmer for one hour, or until the meat and vegetables are tender.
Updated Thursday, August 30th, 2007

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