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Venison Stew

Venison Stew comes together with Red Or White Wine Vinegar, Celery Carrots Leeks, Pearl Onions Trimmed, and Garlic Crushed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 4 cup
• 3/4 cup
• 2

Method (preview)

1. 1

   Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan.

2. 2

   Add bay leaves, allspice and vegetables.

3. 3

   Do not season.

4. 4

   Bring to a boil for 30 minutes.

5. 5

   Cool to room temperature.

6. 6

   Add 2 tablespoons sugar and 2 tablespoons salt to the liquid.

7. 7

   Cut venison into 2 ″ cubes.

8. 8

   Add to the strained mixture.

9. 9

   Let mixture stand in the refrigerator for 24 hours.

10. 10

    Saute mushrooms and onions until limp.

11. 11

    Add gravy, garlic, oregano and the remaining red wine.

12. 12

    4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.

13. 13

    Saute venison until brown.

14. 14

    Add to mushroom/gravy mixture.

15. 15

    Place mixture in oven-proof casserole and cover.

16. 16

    Bake at 350 deg.

17. 17

    F for 2 hours or until venison checks done.

18. 18

    Serve stew over wild rice with cranberry sauce on the side.