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VENISON STEW




Source of Recipe


Master Chef Don Easley


List of Ingredients




3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
2 cups beef stock

Recipe



Cut meat into 1 1/4�� cubes.
Dust with flour, salt, and pepper.
Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients.
Cover; simmer approximately 1 1/2 hrs. or until tender.