Savory Venison Stew
Description
From Terry Thompson-Anderson’s new book, The Hill Country: A Wine and Food Lover’s ParadiseIngredients
At a glance
Main Ingredient
Potato
Carrots
Onion
Venison
Difficulty
Moderate
Course/Dish
Meat
Stew
Serves
8
2 lbs. Broken Arrow Ranch venison stew meat, cut into bite-size pieces
2 bay leaves
1½ T. mixed pickling spices, securely wrapped in cheesecloth and tied with
kitchen twine
2 medium onions, coarsely chopped (2 cups)
¼ t. granulated garlic
½ t. ground black pepper
4 carrots, cut into ½-inch dice
4 celery stalks, cut into ½-inch dice
4 red potatoes, cut into ½-inch dice
4 chicken bouillon cubes
1 qt. water
2 t. red wine vinegar
2 cans (8-oz.) tomato sauce
2 bay leaves
1½ T. mixed pickling spices, securely wrapped in cheesecloth and tied with
kitchen twine
2 medium onions, coarsely chopped (2 cups)
¼ t. granulated garlic
½ t. ground black pepper
4 carrots, cut into ½-inch dice
4 celery stalks, cut into ½-inch dice
4 red potatoes, cut into ½-inch dice
4 chicken bouillon cubes
1 qt. water
2 t. red wine vinegar
2 cans (8-oz.) tomato sauce
Methods/steps
Spray a heavy Dutch oven with nonstick vegetable spray and quickly brown the meat on all sides. Add all remaining ingredients, cover, and simmer over medium heat for about 1½ hours, or until venison is tender and vegetables are cooked. Remove and discard the cheesecloth bag before serving.
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