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Italian Venison Stew
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Marinte venison in yogurt or buttermilk. Then wash thoroughly

2 lbs. stew meat
12 small carrots
1 cup chopped celery
2 tbsp. olive oil or bacon fat
1 diced medium onion
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1 tbsp. Sugar
1/2 tsp. Pepper
1 cup red wine
tsp. Garlic powder
1/2 tsp. paprika
1 tsp. oregano thyme leaves
One quarter tsp. nutmeg

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times.

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