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This recipe 9is for venison stew and does not use the best cuts. We are going to give you the basic recipe. You should adjust the amounts according to the number of people you are cooking for.
Cut 2 1/2 lbs. of venison into one inch cubes. Cut off the fat and marinate the meat in buttermilk and tenderizer over night. Then wash thoroughly. This will tenderize the meat and clean away any gamy taste.
3 tbsp. bacon fat
Salt and pepper
Garlic powder
2 stalks celery (chopped)
1 medium onion (chopped)
3 small carrots
1 bell pepper
I cup red wine
1 quart stock if you have it
Brown the cubes in your pot with the bacon fat. Add enough stock, wine and/or water for the desired amount of gravy. Then add the seasonings and the vegetables and simmer until the meat is tender. Finally, use flour to thicken your gravy and correct the seasonings.
Serve with hot corn sticks or potatoes and any added vegetable yu like.
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