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    OLD FASHIONED VENISON STEW


    Source of Recipe


    DRESSING & COOKING WILD GAME


    List of Ingredients


    • 1 1/2 C. WATER
    • 1/2C. BEER
    • 2 ENVELOPES ONION GRAVY MIX
    • 1T. PACKED BROWN SUGAR
    • 1/4t. GROUND THYME
    • 2-3 LBS. DEER STEW MEAT
    • 3T. VEGETABLE OIL
    • 1 BAY LEAF
    • 6 CARROTS ,CUT INTO 1 INCH PIECES
    • 6 MED. PARSNIPS, CUT INTO 1 INCH CUBES
    • 1C. FROZEN PEAS


    Instructions


    1. IN SMALL MIXING BOWL, BLEND WATER, BEER, GRAVY MIX, BROWN SUGAR, AND THYME. SET ASIDE.
    2. REMOVE ALL FAT AND SILVERSKIN FROM MEAT. CUT INTO 1 INCH PIECES.
    3. IN DUTCH OVEN, BROWN MEAT IN OIL OVER MED.-HIGH HEAT. ADD BEER MIXTURE AND BAY LEAF TO DUTCH OVEN.
    4. REDUCE HEAT; COVER. SIMMER UNTIL MEAT IS ALMOST TENDER, 1-1 1/2 HOURS, STIRRING OCCASIONALLY.
    5. ADD CARROTS AND PARSNIPS; RE-COVER. COOK 20 MINS. LONGER.
    6. ADD PEAS; RE-COVER. COOK 5-10 MINS. LONGER.
    7. DISCARD BAY LEAF BEFORE SERVING.


 

 

 

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